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Ingredients (4 servings)
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400 g Bio Porree
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200 g Karotten
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600 g Puten Mini-Steaks
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250 g Basmati Reis
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150 g Joghurt nach griechischer Art
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100 g Gratinkäse gerieben
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Speiseöl
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Salz, Pfeffer, Paprikapulver
Preparation
- Cook the basmati rice in lightly salted water according to package instructions.
- Thoroughly wash the leek and cut into rings. Peel the carrots and cut into thin slices. Cut the turkey steaks into strips.
- Heat oil in an ovenproof skillet and sear the turkey meat thoroughly on all sides. Season with salt, pepper, and paprika powder.
- Add the leek and carrots and sauté over medium heat for about 8 minutes. Then stir in the yogurt and a splash of the rice cooking water.
- Sprinkle the grated gratin cheese on top, cover with a lid, and let it melt for 5 minutes. Serve together with the rice.
