Turkey Breast over Arborio Rice
- Arborio rice211 g760 kcal
- Cumin3 g11 kcal
- Gochugaru (Korean chili flakes)6 g19 kcal
- Kohlrabi2 piece76 kcal
- Olive oil18 ml159 kcal
- Paneer46 g148 kcal
- Rosemary1 sprig3 kcal
- Salsa123 ml36 kcal
- Salt6 g0 kcal
- Sauerkraut200 g38 kcal
- Turkey breast168 g264 kcal
- Turnip greens1 bunch48 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender turkey breast paired with turnip greens, sauerkraut and kohlrabi and arborio rice, finished with rosemary and a hit of gochugaru (Korean chili flakes) and cumin. 1. Pat the turkey breast dry and season with salt, gochugaru (Korean chili flakes) and cumin. 2. Heat olive oil in a heavy pan and sear the turkey breast until it develops a deep golden crust, about 13 minutes. 3. Add turnip greens, sauerkraut and kohlrabi to the pan and cook until just tender, stirring in rosemary for fragrance. 4. Cook the arborio rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of salsa and a scattering of paneer before serving hot.