Grilled Turkey Teriyaki
Oriental Zucchini (Courgette) and Brown Rice Salad
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Thin pork or veal cutlets, or chicken breasts, can be substituted for the turkey. If you can't find turkey, and want it, buy a breast or tenderloin and either have your butcher slice it or do it yourself. The turkey only takes a few minutes so you can concentrate on the delicious warm rice salad and still be done quickly..
Grilled Turkey Teriyaki
Total time: 15 minutes
Turkey cutlets are great for a quick main course. Paired with a simple Teriyaki marinade, these can be ready in under 10 minutes.... But you have to let the barbecue grill warm up! Or just quickly sauté in a nonstick skillet.
Ingredients:
- 2 - 4 turkey cutlets, depending on size 12oz total (360gr)
- 2 - 3 tbs Teriyaki marinade
Instructions:
- This is very work intensive: Open bottle of Teriyaki marinade and pour some on the turkey cutlets. Set aside to marinate for a bit.
- When ready cook on barbecue grill for 2 - 3 minutes per side or under broiler for same amount of time or sauté in nonstick skillet for 3 - 5 minutes a side - in all cases cook until done.
Oriental Zucchini (Courgette) and Brown Rice Salad
Total time: 30 minutes
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes. You could substitute Basmati, if you prefer. The cooked rice is combined with the sautéed zucchini and a light, oriental vinaigrette just before serving.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
- 1 small - medium zucchini (courgette) about 7 " (17cm)
- 2 cloves garlic
- 1 tsp olive oil
- 1 tsp sesame or walnut oil
- 2 tsp soy sauce
- 1/4 tsp ground ginger or 1 tsp fresh, chopped
- 1 tbs toasted pine nuts toast for 4 minutes, dry pan
- Vinaigrette:
- 2 tbs brown sugar
- 2 1/2 tbs red wine vinegar
- 1 tbs snipped fresh parsley
- 1 tbs water
- 2 tsp oil - sesame or walnut is best
- 2 tsp soy sauce
Instructions:
- Cook rice in stock according to package directions.
- Mince garlic.
- Slice zucchini in half the long way and then into 1/4" (.6cm) slices.
- Heat medium nonstick over medium heat.
- Add pine nuts and toast, shaking pan occasionally until golden, 4 - 5 minutes. Remove nuts and set aside.
- In same skillet heat oils over medium heat. Add garlic, ginger and soy sauce and sauté briefly.
- Add zucchini and continue to sauté for about 15 minutes, stirring occasionally with a wooden spoon, until zucchini is tender.
- Vinaigrette:
- Put all ingredients in small bowl and whisk well - will not emulsify.
- To finish: When rice is done put into a medium bowl.
- When zucchini is done add to rice.
- Add the vinaigrette and toss well.
- Sprinkle with pine nuts. Serve.
Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, whisk, small saucepan with lid,
medium nonstick skillet, dish for marinating,
barbecue grill or large skillet
Pour Teriyaki sauce over turkey, set aside
Start to cook rice
Toast pine nuts
Slice zucchini
Mince garlic
Remove pine nuts, heat oils
Add garlic, ginger, soy sauce to skillet, sauté |
Add zucchini, sauté
Turn on/light barbecue grill if using
Make vinaigrette
Pause while everything cooks
Mind the zucchini
When rice, zucchini are done:
Cook the turkey
Put rice in bowl
Turn the turkey
Add zucchini to rice
Remove turkey
Add vinaigrette to rice and zucchini, stir, finish
Serve |