3 boneless turkey steaks, each weighing 200 g (7 oz)
125 g (4 1/2 oz) 1 cup brown long grain rice
1 tsp cardamon seeds
1/2 tsp each salt and curry powder
350 ml (12 fl oz) l 1/2 cups water
Juice of 1/2 lemon
Generous pinch freshly ground black pepper
1 ripe mango weighing 300 g (11 oz)
2 tbsp soured cream
2 tbsp sesame oil
2 tbsp lemon juice
50 ml (2 fl oz) 1/4 cup chicken stock
2 tbsp dill
4 tbsp sesame seeds
125 g (4 1/2 oz) 1 cup brown long grain rice
1 tsp cardamon seeds
1/2 tsp each salt and curry powder
350 ml (12 fl oz) l 1/2 cups water
Juice of 1/2 lemon
Generous pinch freshly ground black pepper
1 ripe mango weighing 300 g (11 oz)
2 tbsp soured cream
2 tbsp sesame oil
2 tbsp lemon juice
50 ml (2 fl oz) 1/4 cup chicken stock
2 tbsp dill
4 tbsp sesame seeds
method
1. Put rice in saucepan with cardamon, 1/4 tsp salt, 1/4 tsp curry powder and water, put lid on and cook very gently over low heat for 35 minutes.
2. Wash and dry turkey steaks, then sprinkle with lemon juice and pepper. Lay steaks on top of rice during last 10 minutes of cooking time, turning over after 5 minutes.
3. Drain rice in a sieve. Cut steaks into strips.
4. Wash mango, then cut into slices lengthwise around stone. Peel the pieces, before cutting some into long thin slices and chopping the rest.
5. Combine rice with turkey strips, chopped mango, soured cream, sesame oil, lemon juice, chicken stock, remaining salt and curry powder and dill. Taste and adjust seasoning.
6. Toast sesame seeds in pan without fat, stirring well until browned.
7. Sprinkle over rice salad arranged on serving plate and garnished with dill and sliced mango.
2. Wash and dry turkey steaks, then sprinkle with lemon juice and pepper. Lay steaks on top of rice during last 10 minutes of cooking time, turning over after 5 minutes.
3. Drain rice in a sieve. Cut steaks into strips.
4. Wash mango, then cut into slices lengthwise around stone. Peel the pieces, before cutting some into long thin slices and chopping the rest.
5. Combine rice with turkey strips, chopped mango, soured cream, sesame oil, lemon juice, chicken stock, remaining salt and curry powder and dill. Taste and adjust seasoning.
6. Toast sesame seeds in pan without fat, stirring well until browned.
7. Sprinkle over rice salad arranged on serving plate and garnished with dill and sliced mango.
serving amount
serves 4
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