Brussels sprouts-rice stew

Name: Brussels sprouts-rice stew
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Brussels sprouts; 1 Onion; 2 Garlic cloves; 300 g Carrots; 4-5 Tbsp Oil; 150 g Long grain rice; 7-10 Tbsp ground cumin; 7-10 Tbsp ground cilantro; 1 1/4 l Vegetable broth (instant); 8 discs Turkey medallions (to be cut from the turkey fillet by the butcher); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 125 g Whipped cream; 125 g Schmand; 1-2 TEASPOONS Lemon juice; 1 pinch Sugar; 7-10 Tbsp R

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Brussels sprouts
1 Onion
2 Garlic cloves
300 g Carrots
4-5 Tbsp Oil
150 g Long grain rice
7-10 Tbsp ground cumin
7-10 Tbsp ground cilantro
1 1/4 l Vegetable broth (instant)
8 discs Turkey medallions (to be cut from the turkey fillet by the butcher)
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
125 g Whipped cream
125 g Schmand
1-2 TEASPOONS Lemon juice
1 pinch Sugar
7-10 Tbsp R

Directions

1
Clean and wash the Brussels sprouts. Peel onion and garlic and chop finely. Clean, wash and slice the carrots. Heat 2 tablespoons of oil in a saucepan and fry the onion and garlic until transparent.
2
Add rice and sauté briefly. Dust with cumin and coriander and deglaze with stock. Add Brussels sprouts and bring to the boil. Cover and cook over medium heat for 20 minutes. After 10 minutes of cooking time add the carrots.
3
Meanwhile wash the meat and pat dry. Heat the remaining oil in a frying pan, fry the meat for about 4 minutes on each side, season with salt and pepper. Put cream and sour cream in a high mixing bowl and whisk lightly with the whisk of the hand mixer.
4
Season stew with salt, pepper, lemon juice and sugar. Serve in deep plates. Place 2-3 slices of medallions on each plate. Add a dash of sour cream and serve as desired.