Turkey medallions with curried rice and salsa

Name: Turkey medallions with curried rice and salsa
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium onion; 5 TABLESPOONS Olive oil; 200 g Long grain rice; 125 g Student food; 1 TEASPOON Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS White wine vinegar; 1 TABLESPOON liquid honey; 1 knife tip dried herbs of Provence; 1 Cucumber; 8 Turkey medallions (approx. 75 g each); 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium onion
5 TABLESPOONS Olive oil
200 g Long grain rice
125 g Student food
1 TEASPOON Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS White wine vinegar
1 TABLESPOON liquid honey
1 knife tip dried herbs of Provence
1 Cucumber
8 Turkey medallions (approx. 75 g each)
7-10 Tbsp Parsley

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion until transparent. Add rice and trail mix and steam briefly. Sprinkle with curry and sauté briefly. Deglaze with approx. 450 ml water and season with salt.
2
Cover and allow to swell at low heat for about 20 minutes.
3
Mix vinegar, honey and dried herbs. Fold in 2 tablespoons of oil. Peel cucumber, cut in half and remove seeds. Cut cucumber into small cubes and mix with the vinaigrette. Season with salt and pepper.
4
Wash the meat, dab dry. Heat 2 tablespoons of oil in a large frying pan. Fry the medallions for 3-4 minutes on each side. Season with salt and pepper. Season cucumber salsa to taste again. Arrange medallions, curried rice and salsa.
5
Garnish with parsley.