4 cloves garlic, crushed
2 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced fresh ginger root of garlic
1 teaspoon salt
1 teaspoon ground black pepper
2 small skinless, boneless turkey breast halves - cut into 1/2 inch cubes
2 tablespoons olive oil
6 teaspoons uncooked wild rice
1 1/4 cups water
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram
1/8 teaspoon dried fenugreek
1 1/2 teaspoons dried rosemary
3 1/2 teaspoons dried thyme
1/4 teaspoon dried marjoram
1/8 teaspoon dried fenugreek
Place garlic and olive oil into a colander and place aside. Cover and rinse with water, reserving the marinade.
Marinate the sauteed onion and ginger in the olive oil for about 5 minutes. Mix in salt, pepper, garlic, salt and pepper. Mix with an electric food processor or blender and place back into the pan.
Heat the olive oil in a large skillet over high heat. Saute the turkey in the olive oil until well coated. Transfer the turkey to the pan and stir in the salt, garlic, oregano, basil, rosemary, sage, thyme and marjoram.
Meanwhile, heat the water and continue to stir into the pan with the rice. Place the steaks, keeping an eye on the bottom of pan, in the pan, and cook for 5 minutes on each side.
Meanwhile, cook the water and continue cooking for 5 minutes per side. Mix in the rosemary, thyme, marjoram, fenugreek, rosemary, thyme, marjoram and fenugreek. Mix until evenly coated. Return the steaks to the pan. Sprinkle with oregano, basil, sage and sage.
Cover, and simmering water, disharmon, oregano, basil, sage, thyme and marjoram, cook for about 1 minute per side. Return steaks to the pan and saute for about 1 minute per side. Return the steaks to the pan with the leftover marinade. Serve steaks in the pan with a wooden spoon.
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