Turkey medallions with curry-nut-rice and cucumber salsa

Name: Turkey medallions with curry-nut-rice and cucumber salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Cucumber; 1 TABLESPOON Honey; 5 TABLESPOONS Oil; 1 TEASPOON dried herbs (e.g. Provence); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 medium onion; 200 g Long grain rice (10 minutes cooking time); 125 g Student food; 1 TEASPOON Curry Powder; 8 (à 75 g) Turkey medallions; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Cucumber
1 TABLESPOON Honey
5 TABLESPOONS Oil
1 TEASPOON dried herbs (e.g. Provence)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 medium onion
200 g Long grain rice (10 minutes cooking time)
125 g Student food
1 TEASPOON Curry Powder
8 (à 75 g) Turkey medallions
7-10 Tbsp Parsley

Directions

1
Peel and halve the cucumber and scrape out the seeds. Cut the rest of the cucumber into small cubes. Whisk honey with 2 tablespoons oil and dried herbs. Mix in cucumber and season everything with salt and pepper, put aside.
2
Peel and chop the onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Add rice and trail mix, fry briefly. Sprinkle curry powder over it and add 450 ml water.
3
Season with salt and let it swell covered at low heat for about 10 minutes. Wash the meat, dab dry. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry for 3-4 minutes on each side.
4
Season the salsa to taste again. Serve the meat with salsa and rice. Garnish with parsley.