ingredients

 

2 4 6 8 Servings

• 350 grams turkey thigh meat, diced

• 500 ml fresh ready-made chicken stock

• 100 grams OR 2 handfuls button mushrooms

• 2 shallot onions

• 12 cherry tomatoes

• 0.5 bunch fresh flat parsley

• 1 tablespoon tomato puree

• 200 grams kidney beans, in water

• 100g white basmati rice

• 50 grams frozen peas

• 1 bay leaf

• 1 tablespoon olive oil

• 0.25 teaspoon dried chilli flakes

• 0.25 teaspoon ground all spice

• 1 teaspoon dried caraway seeds

implements

 

for cooking 2 servings

• medium saucepan

• large saucepan

• frying pan

• colander

• measuring jug

instructions

 

1. In the medium saucepan bring to boil 250ml (out of 500ml) of the fresh chicken stock. Add 100g of rice and a teaspoon of caraway seeds. Set to cook for 10 minutes.

2. Meanwhile, finely chop the 2 shallot onions.

3. Heat 1 tablespoon of olive oil in the frying pan, add the shallots and saute for 1 minute. Add the turkey meat and cook for another 5 minutes.

4. Transfer the turkey to the large pan and pour in the rest of chicken stock. Add:
-  A bay leaf
-  12 cherry tomatoes 
-  100g of button mushrooms
-   ½ tin of drained kidney beans

5. Season with a ? teaspoon of all spice, a ½ teaspoon of chilli flakes, salt and pepper. Bring it to boil. Mix in 1 tablespoon of tomato puree. Cook on a medium heat, covered, for 12-13 minutes, stirring occasionally.

6. Return to the rice and after cooking it for 10 minutes, throw in 50g of frozen green peas. Continue to cook for another 3-4 minutes. Drain.

7. Chop a ½  bunch of flat parsley. Throw it into the con carne a minute or so before the end of the cooking.

To serve: pile up the rice in the middle of the plate and top it with a generous serving of Turkey con carne.