Pan-Seared Turkey with Lemon Herb and Pine Nut Rice
Recipes for Home and Restaurant
by Nadine Lloyd
2 cups brown rice
4 cups warm water
1 vegetable stock cube
1½ tablespoons lemon zest
Juice from 1 lemon
½ cup pine nuts – toasted
½ cup parsley – chopped
2 tablespoons thyme – chopped
2 tablespoons grape-seed oil
2-4 turkey breasts
2 chicken stock cubes – crumbled
1 teaspoon ground coriander
Salt and pepper – to taste
2 lemon wedges
Place the rice in a medium-sized saucepan along with 4 cups of water. Add the vegetable stock, salt, and pepper.
Bring to a boil.
Place the lid on and lower the heat.
Allow the rice to simmer for 20-30 minutes, or until all the liquid has been absorbed and the rice is cooked through.
Set aside to cool.
Stir the lemon zest, lemon juice, toasted pine nuts, and herbs through the rice.
Place the oil into a frying pan. Lightly coat the turkey breasts in chicken stock, coriander, salt, and pepper.
Fry over medium heat for 3-4 minutes.
Turn and fry for a further 2 minutes, or until cooked through.
Serve hot with rice, lemon, and fresh parsley.