Indonesian Turkey Rendang

Name: Indonesian Turkey Rendang with Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Indonesian
Ingredients: 250 g Ground Turkey; ¾ cup Basmati Rice; 1 unit(s) Lemongrass; 1 unit(s) Coconut Milk; 1 tsp Cinnamon, ground; 1 unit(s) Sweet Bell Pepper; 1.5 tsp Cumin-Turmeric Spice Blend; 2 tbsp Ginger-Garlic Puree; 1 unit(s) Lime; 1 unit(s) Beef Broth Concentrate; 7 g Cilantro; 1 unit(s) Shallot; ½ tbsp Soy Sauce; 0.06 tsp Pepper*; 0.06 tsp Salt*; ½ tsp Sugar*; 1 tbsp Oil*

with Basmati Rice

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Rendang is one of the national dishes of Indonesia! Its tender, caramelized turkey seasoned with lemon grass and spices is the star of the show! Served over fluffy basmati rice to capture all that tasty sauce!

Tags:

Discovery

Allergens:

Schwefeldioxide und Sulfite

•Soja

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

¾ cup

Basmati Rice

1 unit(s)

Lemongrass

1 unit(s)

Coconut Milk

1 tsp

Cinnamon, ground

1 unit(s)

Sweet Bell Pepper

1.5 tsp

Cumin-Turmeric Spice Blend

2 tbsp

Ginger-Garlic Puree

1 unit(s)

Lime

1 unit(s)

Beef Broth Concentrate

7 g

Cilantro

1 unit(s)

Shallot

½ tbsp

Soy Sauce

Not included in your delivery

0.06 tsp

Pepper*

0.06 tsp

Salt*

½ tsp

Sugar*

1 tbsp

Oil*

Nutrition Values

Calories790 kcal

Fat37 g

Saturated Fat21 g

Carbohydrate83 g

Sugar10 g

Dietary Fiber6 g

Protein34 g

Cholesterol110 mg

Sodium640 mg

Trans Fat0.1 g

Potassium1000 mg

Calcium175 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Large Non-Stick Pan

Cooking Steps

Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

Peel, then mince shallot.
Core, then cut pepper into 1/4-inch pieces.
Zest, then juice half the lime. Cut remaining lime into wedges.
Remove outer layer of lemongrass, then quarter crosswise. Using the back of a spoon or a heavy pot, forcefully tap lemongrass to bruise.

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey, shallots and peppers.
Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**

Add Cumin-Turmeric Spice Blend, cinnamon, ginger-garlic puree, lemongrass, soy sauce, 1/2 tsp (1 tsp) sugar and broth concentrate to the turkey and veggie mixture.
Cook stirring often until fragrant, 1-2 min.

Reduce heat to medium-low.
Add coconut milk and season with salt and pepper.
Cook stirring often until sauce thickens slightly, 3-4 min.
Meanwhile, roughly chop cilantro.

Fluff rice with a fork, then stir in lime zest and season with salt.
Carefully remove the lemongrass stock from the turkey rendang and discard. Add the lime juice and stir to combine.
Divide rice between bowls.
Top with turkey rendang.
Sprinkle cilantro over top.
Squeeze a lime wedge over top if desired.