Herb mushroom rice with turkey and pepper cream

Name: Herb mushroom rice with turkey and pepper cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Turkey Breast; 3 Spring onions; 300 g Long grain rice; 7-10 Tbsp Salt; 1 Pot of chervil; 3 Stem(s) Parsley; 200 g Mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1-2 TEASPOONS Curry; 1 TABLESPOON Flour; 125 g Whipped cream; 1 glass (400 ml) Poultry stock; 7-10 Tbsp a few squirts of lemon juice; 3 TABLESPOONS Butter or margarine; 7-10 Tbsp lemon, mushroom slices and chervil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Turkey Breast
3 Spring onions
300 g Long grain rice
7-10 Tbsp Salt
1 Pot of chervil
3 Stem(s) Parsley
200 g Mushrooms
3 TABLESPOONS Oil
7-10 Tbsp Pepper
1-2 TEASPOONS Curry
1 TABLESPOON Flour
125 g Whipped cream
1 glass (400 ml) Poultry stock
7-10 Tbsp a few squirts of lemon juice
3 TABLESPOONS Butter or margarine
7-10 Tbsp lemon, mushroom slices and chervil

Directions

1
Wash the turkey meat, dab dry and cut into cubes of approx. 1.5 cm. Clean and wash spring onions and cut into rings. Cook the rice in boiling salted water for about 20 minutes, then drain if necessary.
2
Wash and chop the herbs. Clean, wash and chop the mushrooms. Heat 2 tablespoons of oil. Fry the turkey cubes in it, turning them golden brown, season with salt and pepper. Dust with curry and flour, fry briefly more.
3
Add spring onions. Deglaze with cream and stock. Bring to the boil while stirring constantly. Season again with salt, pepper and lemon juice. Fry the mushrooms in the remaining hot oil for about 5 minutes.
4
Add rice. Melt 2 tablespoons of fat in it, stir in herbs. Spread the rest of the fat into small moulds. Fill in herb rice and press firmly. Place briefly in a hot water bath and turn out onto plates.
5
Arrange the ragout as well. Serve garnished with lemon, mushroom slices and chervil leaves.