Juicy Turkey Strips with Rosemary, Zucchini, and Basmati Rice

Method

1. 1

   Step 1

   Rinse the Basmati rice thoroughly with cold water, cover it with twice the amount of water, add a pinch of salt, and cook until tender (approx. 12 minutes).

2. 2

   Step 2

   Slice the turkey breast into thin strips or medallions.

3. 3

   Step 3

   Cut the zucchini into half-moons, peel the carrot, and slice it into thin rounds or matchsticks.

4. 4

   Step 4

   Heat olive oil or ghee in a pan. Add the turkey, season lightly with salt, and add the chopped fresh rosemary. Sear quickly on all sides (approx. 4–5 minutes) until the meat is browned.

5. 5

   Step 5

   Add the sliced carrot and zucchini to the meat. Reduce the heat, add 2–3 tablespoons of plain water, cover with a lid, and simmer for about 5–7 minutes. The vegetables should remain pleasantly crisp (al dente).

6. 6

   Step 6

   Serve immediately with the cooked Basmati rice, sprinkled with fresh chopped parsley.