| 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.
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