CookEat Recipe
Turkey and Black-Eyed Peas with Brown Rice
Turkey breast and pumpkin simmer with cider, sage and onion. Cooked black-eyed peas and brown rice are folded in and heated before serving.
Method
Steps
Step 1
Use 250 g cooked, drained black-eyed peas, weighed after draining. Weigh the brown rice dry and cook it in 1800 ml boiling water for the package time until tender; drain, reserving 200 ml cooking water.
Step 2
Peel and deseed the pumpkin and cut into 1 cm cubes. Chop the onion and sage. On a separate board cut raw boneless turkey breast into 2 cm pieces and then clean hands and equipment.
Step 3
Heat the olive oil in a large lidded frying pan over medium heat. Cook the onion and pumpkin for 5 minutes. Add the turkey and stir for 5 minutes.
Step 4
Add the cider, sage and reserved cooking water. Cover and simmer for about 12–15 minutes, until the pumpkin is tender and several thick turkey pieces reach 74°C internally on a clean digital thermometer.
Step 5
Stir in the cooked peas and rice and heat for 3–5 minutes. Divide into eight modest portions and serve hot.
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Cooked 4 times