Curried Rice Salad With Turkey And Peas - cooking recipe

Ingredients

3/4 cup long-grain rice
2 None large carrots, peeled and cut into sticks
1 cup frozen peas
1 None ripe avocado, stoned, peeled and thinly sliced
3/4 cup yogurt
1/2 cup 2% milk
2 tbsp curry powder
1 pinch grated nutmeg
2 tbsp oil
10 oz turkey breast

Preparation

Cook the rice in boiling salted water according to the package instructions. Cook the carrots and peas in boiling salted water for 4 mins. Drain the rice and vegetables and mix together in a bowl. Stir in the avocado.
In another bowl, mix the yogurt, milk, and curry powder. Season with salt, black pepper, and a pinch of nutmeg. Mix with the rice and vegetables and allow flavors to meld for at least 30 mins.
Meanwhile, heat oil in a large pan and cook the turkey, turning, for 6-8 mins, or until cooked through. Season with salt and black pepper. Remove from the pan and cut into thin slices. Serve with the rice salad.