Turkey skewer with coloured rice

Name: Turkey skewer with coloured rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g Parboiled Reis; 7-10 Tbsp Salt; 200 g cleaned peppers (e.g. red and yellow); 1 (30 g) peeled onion; 125 g Turkey escalope; 1 tsp (5 g) Oil; 7-10 Tbsp black pepper; 1/2 TEASPOON Herbs of Provence; 7-10 Tbsp Sweet peppers; 2-3 stem(s) Parsley; 1/2 TEASPOON Tomato paste; 2 wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g Parboiled Reis
7-10 Tbsp Salt
200 g cleaned peppers (e.g. red and yellow)
1 (30 g) peeled onion
125 g Turkey escalope
1 tsp (5 g) Oil
7-10 Tbsp black pepper
1/2 TEASPOON Herbs of Provence
7-10 Tbsp Sweet peppers
2-3 stem(s) Parsley
1/2 TEASPOON Tomato paste
2 wooden skewers

Directions

1
Cover the rice and cook it in 100 ml boiling salted water at low heat for about 20 minutes
2
Wash the peppers. Cut half into large pieces, dice the rest finely. Cut onion into slices. Wash the meat, dab dry and dice coarsely. Put the paprika and onion alternately on wooden skewers
3
Heat the oil in a coated pan. Fry the skewers in it all around for about 10 minutes. Season with salt, pepper and herbs
4
After about 15 minutes, add the paprika cubes and powder to the rice and fry. Wash, chop and add parsley. Season to taste
5
Remove the skewers. Dissolve the roast with 5-6 tablespoons of water and stir in the tomato paste. Bring to the boil briefly, season to taste. Serve everything
6
You can vary the turkey skewers with e.g. zucchini or tomato. They are also free of charge up to 200 g, so that the BE remain the same