Pan-Seared Turkey With Carrot Ribbons And Rice

• 1/2 cup long-grain rice
• 1 3/4 lb carrots (about 7 large), trimmed
• 4 None thin turkey cutlets
• 4 tbsp curly leaf parsley, finely chopped
• 1 2/3 cup vegetable stock
• 1 tbsp cornstarch

1. Cook the rice in salted, boiling water for 15-20 mins until tender. Peel the carrots using a potato peeler to create long ribbons.
2. Place the turkey on a clean board and season. Add a few strips of carrot and some parsley leaves then fold each cutlet over and secure using wooden skewers. Heat the oil in a frying pan, add the turkey and sear for 2-3 mins on each side.
3. Meanwhile, blanch the remaining carrot ribbons in a pan of salted, boiling water for 3-4 mins. Drain.
4. Remove the turkey from the frying pan and keep warm. Deglaze the pan with vegetable stock and pour in enough to make gravy. Whisk 1 tbsp stock into cornstarch and then whisk mixture into pan, simmer for 2-3 mins, until the sauce thickens. Season. Divide the rice, turkey, and carrots between 4 plates and drizzle with sauce.

longgrain rice, carrots, thin turkey cutlets, curly leaf parsley, vegetable stock, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/16440 (may not work)