One-Pan Turkey and Rice with Zucchini

1. 1 Turkey breast filletpack 600 g ≈ $6.12 50 g
2. 2 Short-grain ricepack 800 g ≈ $2.17 30 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Zucchini≈ $3.00 per kg 40 g
5. 5 Sunflower oil 3 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cube the turkey¹ into small pieces, grate the carrots³, and dice the zucchini⁴.

2. Heat oil in a heavy-bottomed skillet, add the turkey¹ and carrots³, and sauté for 5 minutes with a splash of water—don’t let it brown.

3. Stir in the rinsed rice and zucchini⁴, then pour in 150 ml of hot water.

4. Cover and simmer on low heat for 20 minutes until the rice is tender and the water is absorbed.

5. Stir once, then let it sit covered for 5 more minutes.

In short

• A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.