Turkey with Carrots and Green Beans
ready in 35 min.
For Poached Turkey:
Place the turkey breast and broth in a large saucepan. Season with salt and pepper. Insert a meat thermometer into the center of the breast. Cover and bring to a boil. Reduce the heat and simmer gently until the thermometer reads (180°F), about 30 minutes. Drain, reserving the broth for another use (soup, etc. ). Tent the breast with foil and let rest for 5 minutes.
Slice and serve with rice and vegetables.
Drizzle with broth.
For White Rice:
Place rice in a large bowl. Rinse with water 3 or 4 times or until water is no longer cloudy. Drain.
Bring rice, 1 1/2 cups water, and oil to a boil in a heavy saucepan. Cover, reduce heat, and simmer 15 minutes or until done. Remove from heat, and let stand 10 minutes. Fluff with a fork.
Pour olive oil in a large nonstick skillet over medium heat. Add carrots and green beans, salt, and pepper and cook 8 - 10 minutes, or until carrots and green beans are crisp-tender, stirring occasionally. Remove from heat.