Braised cucumber pan

Name: Braised cucumber pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 700 g Gherkins; 400 g Turkey Breast; 2 Tomatoes; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 375 ml Vegetable broth (instant); 150 g ripened cream; 1 geh. Tsp Mehl; 2 stem(s) Dill; 7-10 Tbsp fresh herbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
700 g Gherkins
400 g Turkey Breast
2 Tomatoes
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
375 ml Vegetable broth (instant)
150 g ripened cream
1 geh. Tsp Mehl
2 stem(s) Dill
7-10 Tbsp fresh herbs

Directions

1
Cook the rice in salt water for about 20 minutes. In the meantime peel the cucumbers. Cut off 4 pieces for filling, remove seeds. Cut remaining cucumber lengthwise into quarters, remove seeds and cut into pieces. Wash turkey breast, cut into cubes. Clean, wash, quarter and seed the tomatoes.
2
Finely dice the flesh. Heat oil. Sauté turkey and cucumber pieces for stuffing while turning. Season with salt and pepper. Add cucumber pieces, also fry over high heat for about 5 minutes. Deglaze with stock and cook for about 7 minutes. Stir sour cream and flour until smooth. Take the cucumber pieces aside for filling. Stir the sour cream into the pan, bring to the boil briefly. Season with salt, pepper and chopped dill. Arrange the rice, 1 piece of cucumber for each filling and the ragout in portions.
3
Deglaze with stock and cook for about 7 minutes. Stir sour cream and flour until smooth. Take the cucumber pieces aside for filling. Stir the sour cream into the pan, bring to the boil briefly. Season with salt, pepper and chopped dill. Arrange the rice, 1 piece of cucumber for each filling and the ragout in portions. Sprinkle with tomato cubes. Serve garnished with fresh herbs