Hello, young Padawan
Today, we will make a one-pot cheat recipe. Because sometimes, we want things that are not in season, and as a simple and effective solution, there are frozen vegetables!
So here we go for a “one-pot” recipe, that is to say that everything is cooked in the same bowl. You asked me for a new recipe on Instagram, so here we go!
The cheating one-pot
For 4 servings
15 oz of raw turkey sauté cut into small pieces (if you use frozen meat, remember to defrost it the day before in the refrigerator)
4 handfuls of frozen peppers cut into strips
4 handfuls of frozen extra-fine green beans cut into strips
4 handfuls of frozen zucchini cut into rounds
1 large onion
4 cloves of garlic
1/3 bunch of fresh parsley
1/3 cup of basmati rice
1 tsp of olive oil
1 tsp of butter
1/4 cup of white wine
1 cup of water
2 tsp of Espelette pepper
4 tsp of paprika
1 tsp of vegetable stock powder (or 1/3 cube)
Salt, Madagascar pepper
Recipe
Peel the garlic cloves and the onion. Cut the cloves in half and remove the germ. Finely chop the onion.
Wash and finely chop the parsley. Set aside in a cool place until the end of the recipe.
In a large hot wok (and its lid, which we will need, ed), or in a large casserole dish, pour the olive oil, butter, and turkey pieces and brown them over high heat for 5 minutes, stirring very regularly.
Add the garlic reduced to a purée using a garlic press, the chopped onion, the paprika, the Espelette pepper, the green beans and the peppers, stir well, and continue cooking for 5 minutes, still over high heat, stirring regularly.
Deglaze with the white wine, add the zucchini, basmati rice, water, vegetable stock, and cook covered for about 8 minutes over medium heat, until the rice is almost cooked. Stir once or twice during this cooking time.
Finish cooking uncovered, which may take between 2 and 4 minutes, depending on your rice brand. Add salt and pepper and stir gently not to break the zucchini. Turn off the heat, and keep warm.
Presentation
Pour in the finely chopped parsley and stir everything delicately.
In your most beautiful soup plates, pour a few spoonfuls of this sublime “one pot”, and serve quickly while it is still hot!
This complete and balanced recipe only requires a nice glass of Saint-Nicolas de Bourgueil, for example, to spice it all up, but shh, I didn’t tell you anything …
I wish you an excellent weekend, and I’ll see you next Friday for new adventures!
XO 🫑
