Rice with mushrooms and turkey goulash

Name: Rice with mushrooms and turkey goulash
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp salt, white pepper; 250 g Long grain rice; 1 collar Spring onions; 200 g Mushrooms; 1 potty Chervil; 3 Stem(s) Parsley; 2 tablespoons (10 g) oil, 1 tablespoon flour; 1-2 TEASPOONS Sweet peppers; 300 ml clear broth, 1/8 l milk; 2 TABLESPOONS butter, some oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp salt, white pepper
250 g Long grain rice
1 collar Spring onions
200 g Mushrooms
1 potty Chervil
3 Stem(s) Parsley
2 tablespoons (10 g) oil, 1 tablespoon flour
1-2 TEASPOONS Sweet peppers
300 ml clear broth, 1/8 l milk
2 TABLESPOONS butter, some oil

Directions

1
Bring 1/2 l salt water and rice to the boil. Cover and let it swell for about 20 minutes at low heat
2
Clean, wash and chop the onions and mushrooms. Wash and chop herbs
3
Dab and dice the meat. Fry all around in hot oil. Season with salt and pepper. Sprinkle with flour and sweat. Add paprika. Stir in broth and milk. Bring to the boil and simmer for 10-15 minutes. Add onions and season to taste
4
Heat butter. Fry the mushrooms until golden brown. Add rice and herbs and fold in. Grease 4 ramekins (approx. 1/8 l content) with oil. Pour in rice and press well. Turn out onto plates. Serve with the turkey goulash
5
Drink: cool white wine