| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Thai | Schwartz, Schwartz2 | 4 | servings |
INGREDIENTS
| 1 | tb | Oil |
| 350 | g | Turkey breast; cut into strips (12 |
| ; oz) | ||
| 2 | Sticks celery; cut into | |
| ; matchsticks | ||
| 1 | Yellow pepper; sliced | |
| 175 | g | Red cabbage; finely shredded (6 |
| ; oz) | ||
| 2 | ts | Schwartz Thai 7 Spice Seasoning |
| 1 | ts | Cornflour |
| 2 | tb | Light soy sauce |
| 1 | tb | Honey |
| 1 | Lemon; Juice of | |
| 1 | 175 gram lon grain rice; (6 oz) | |
| 1/4 | ts | Schwartz Thai 7 Spice Seasoning |
| 2 | Schwartz Cardamom Pods; lightly crushed | |
| 450 | ml | Chicken stock; (3/4 pint) |
| 1 | tb | Schwartz Coriander Leaf |
INSTRUCTIONS
FRAGRANT RICE Heat the oil in a large frying pan and fry the turkey for 2-3 minutes. Add the vegetables and Thai 7 Spice and stir-fry for a further 2-3 minutes. Blend the cornflour with the soy sauce, honey and lemon juice and add to the pan. Bring to the boil, stir and cook for 1 minute. Meanwhile, place all the fragrant rice ingredients in a pan. Bring to the boil. Cover and simmer for 15 minutes until the rice is tender and the liquid is absorbed. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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