Indonesian Turkey Rendang
with Basmati Rice
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!
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.
Ingredients
250 g
Ground Turkey
¾ cup
Basmati Rice
1 unit(s)
Lemongrass
1 unit(s)
Coconut Milk
1 tsp
Ground Cinnamon
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
1.5 tsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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, ground cinnamon, ginger-garlic puree, lemongrass, soy sauce, 1/2 tsp (1 tsp) sugar and broth concentrate to the same pan. 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, then discard lemongrass stalk from turkey rendang. Add 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.
