Turkey, Vegetable, Paprika and Rice Stew

Ingredients

• Turkey150 g
• Rice1 cup (200 g)
• Asparagus2 medium stalk (32 g)
• Carrot1/2 medium (30 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Paprika1/3 teaspoon (1 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the turkey into strips and add salt and pepper.

2. 2

   Step 2

   Heat the oil in a pot over medium heat and brown all the sides of the turkey. This will take about 5 minutes. Remove and set aside.

3. 3

   Step 3

   Chop the onion, cut the carrot, cut off the woody ends of the asparagus and blend the tomato. If necessary, add some water.

4. 4

   Step 4

   Add the onion with a pinch of salt and stir-fry for 5 minutes over medium heat.

5. 5

   Step 5

   Add the tomato and season with paprika, salt and pepper.

6. 6

   Step 6

   Add the turkey again. Add the carrot, the asparagus and some water or broth.

7. 7

   Step 7

   Lower the heat, cover and cook for 10-12 minutes.

8. 8

   Step 8

   Once ready, remove from heat and serve with rice. Garnish with the remaining pieces of tomato.

9. 9

   Step 9

   If you want, add some lettuce leaves and season with lemon juice, salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey, Vegetable, Paprika and Rice Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.