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FILL the medium-sized pan with water and salt and bring to a boil. CLEAN the green beans and slice them in half and cook them for 3 to 4 minutes. REMOVE the beans from the water and bring the water back to a boil.
COOK the rice in the same pan according to the package. HEAT the large skillet on medium-high heat and roast the pine nuts shortly. REMOVE the pine nuts so you can use the skillet again.
PEEL and finely chop the garlic cloves. RINSE the leek and cut into thin rings. When the rice is fully cooked, DRAIN the rice and let it steam in the pan a few minutes more.
COMBINE freshly squeezed blood orange juice with honey, pepper and salt. Slowly drizzle the olive oil in the juice while you whisk it well. This way the juice and oil will become a beautiful combined dressing.
Adding the oil too fast means the juice and oil will never mix properly.
HEAT olive oil in the large skillet and saute the chopped garlic and leek. Add the halved green beans and after about a minute also add the rice. Let it heat on medium heat until it's all hot enough.
Meanwhile, SLICE the turkey breasts in half so you'll end up with 4 thinner pieces. HEAT the grill pan on high heat. BRUSH the turkey breast with olive oil, pepper and salt.
GRILL them on both sides for about 3 to 4 minutes, turn them halfway if you like to create the typical grilling pattern. DIVIDE the rice and bean mixture over 4 plates.
PLACE the grilled turkey on top, finish the plate with blood orange dressing, bean sprouts and pine nuts. Enjoy!