Rice pan with chanterelles

Name: Rice pan with chanterelles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 150 g frozen peas; 400 g Chanterelles; 1 Onion; 1/2 bunch Marjoram; 300 g Turkey escalope; 2 TABLESPOONS Oil; 2 TABLESPOONS Flour; 1 can(s) (425 ml) strained tomatoes; 2 TEASPOONS Instant vegetable stock; 7-10 Tbsp black pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
150 g frozen peas
400 g Chanterelles
1 Onion
1/2 bunch Marjoram
300 g Turkey escalope
2 TABLESPOONS Oil
2 TABLESPOONS Flour
1 can(s) (425 ml) strained tomatoes
2 TEASPOONS Instant vegetable stock
7-10 Tbsp black pepper

Directions

1
Cook the rice in lightly salted water according to the package instructions. Add peas for the last 3 minutes. Wash and clean the mushrooms and cut them into smaller pieces if necessary. Peel and slice the onion.
2
Wash the marjoram, dab dry, put something aside for garnishing, chop the rest finely. Wash the meat, dab dry and cut into strips. Heat the oil in a coated pan and fry the meat in it.
3
Add the mushrooms, marjoram and onion and fry for 3-4 minutes. Drain the rice. Dust the mushroom mixture with flour and sauté. Add tomatoes and 300 ml water bit by bit while stirring. Bring to the boil, stir in broth, simmer for about 5 minutes.
4
Fold in rice and peas. Season to taste with salt and pepper. Serve garnished with marjoram set aside.