Turkey with apricots and spring onions from the pan
easy
30 mins
30 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 8 small turkey escalopes (60-65 g each)
- 400 g Apricots
- 400 g Spring onions
- 2 TABLESPOONS Oil
- 7-10 Tbsp black pepper
- 1/2 l Vegetable broth (instant)
- 40 g Apricot Jam
- 1-2 TABLESPOONS sauce thickener
- 1/4 collar Parsley
- 7-10 Tbsp spring onion green and mint
- 7-10 Tbsp Kitchen paper
Directions
- 1
Put rice in 1/2 litre of boiling salted water. Bring to the boil, cover and allow to swell over low heat for about 20 minutes. Meanwhile wash meat and pat dry with kitchen paper. Clean, wash, halve and stone the apricots. Clean, wash and cut spring onions into rings.
- 2
Heat oil in a large pan. Add meat and fry on high heat for 2-3 minutes on each side. Then season with salt and pepper. Remove from the pan and keep warm. Add spring onions and apricots to the frying oil and fry for about 2 minutes, turning. Remove from the pan as well. Deglaze frying set with stock, stir in jam and bring to the boil. Stir in sauce thickener and bring to the boil again, season with salt and pepper. In the meantime wash parsley, dab dry and chop finely. Add spring onions and apricots to the sauce.
- 3
Remove from the pan as well. Deglaze frying set with stock, stir in jam and bring to the boil. Stir in sauce thickener and bring to the boil again, season with salt and pepper. In the meantime wash parsley, dab dry and chop finely. Add spring onions and apricots to the sauce. Sprinkle meat and apricot-leek vegetables with pepper and serve garnished with leek onion green and mint as desired. Add rice sprinkled with parsley
Nutrition Facts
460 kcal
63 g
7 g
36 g
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