- Cook rice
- Chop basil and cut lemons
- Cook turkey
Chai infused rice
You can really play around with this recipe! You can add fresh pomegranates, mint and cilantro once it is cooked. You can use other tea bags of flavors you love (ones with cinnamon are a usual win), you can add saffron or turmeric powder to create a golden look. You can add orange zest, or lemon zest.
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Ingredients:
- 1 1/2 cups Basmati rice
- 3 onions thinly sliced
- 1/2 cup extra virgin olive oil
- 2 teaspoons salt pink Himalayan
- 1 teabag chai tea paper part removed
- 1/2 cup pistachios shelled
- 1/2 cup craisons
Directions:
- Using a strainer, rinse the rice multiple times, until the water coming from it is clear, set to the side to drain.
- Prepare a medium sized pot on high heat. Add 1/4 cup of olive oil and get hot. Add the onions and let cook for 10 minutes, mixing often.
- Add the remaining olive oil and get hot. Add the rice. Let cook for 4 minutes, mixing often.
- Add the salt, tea bag, pistachios and craisons and 1 1/2 cups of water. Turn down to simmer and cover tightly and let cook 15 minutes. Turn off flame and let sit for a few minutes before fluffing.
Notes & Tips:
If you live in Israel you can buy really amazing rice spice mixes and use 1 cup of them instead of the teabag, craisons and pistachios.
Spice rubbed turkey Shnitzel
Turkey has a much better proportion of unsaturated fats to saturated fats than chicken. When you are at the butcher counter of any supermarket, ask them to thinly slice the turkey breast there for you. You can also grill it!
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Ingredients:
- 1 teaspoon paprika
- 1 1/2 teaspoons salt pink Himalayan
- 1 tablespoon garlic powder
- 2 teaspoons curry powder
- 1 teaspoon garam masala spice blend
- 2 lemons cut in half
- 1/4 cup extra virgin olive oil
- 8 pieces turkey shnitzel
- 1/2 cup fresh basil stems removed, chopped
Directions:
- Add all the spices and oil (except 2 tablespoons) and the juice of half a lemon to a baking dish and mix well like a paste. Add the shnitzel and mix well until each piece is evenly incorporated.
- Prepare a skillet on high heat. Add 1 tablespoon of olive oil and add the shnitzel. Sear for 2 minutes per side. Wipe out pan and add remaining oil and sear the second batch.
- Remove from pan and add the remaining lemon juice and fresh basil. Salt to taste. Eat hot.
Notes & Tips:
Once it is cooked, you can thinly slice it too!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Slice all leftover turkey and put it in the rice with the lemon and fresh basil for an amazing rice salad you won’t forget! Eat room temperature
Hi, i just subscribed to the 14 day trial and I hope this works out because I dread thinking about dinners! About the rice, I have never succeeded making rice over the fire and so I bought a rice cooker which I used once already and it worked out perfectly. So would I be able to make this rice in the rice cooker? Because there are a bunch of steps and adding in the middle….. so I’m just not sure how I would go about that. What do you think?
Hi Aliza! I hope so too! As far as the rice cooker goes, I am not so familiar with them but I do think if you add in the ingredients (and put the amount of oil – if any that they tell you to use) it should come out delicious!