Turkey-mushroom ragout (diabetics)

Name: Turkey-mushroom ragout (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 45 g Long grain rice; 7-10 Tbsp Salt; 150 g Mushrooms; 50 g Chanterelles (from the glass); 100 g Turkey escalope; 1 (30 g) peeled onion; 1 tsp (5 g) + some oil; 7-10 Tbsp Pepper; 7-10 Tbsp Vegetable broth; 7-10 Tbsp vegetable binder; 1 tablespoon (10 g) ripened cream; 7-10 Tbsp Chives and pink berries

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

45 g Long grain rice
7-10 Tbsp Salt
150 g Mushrooms
50 g Chanterelles (from the glass)
100 g Turkey escalope
1 (30 g) peeled onion
1 tsp (5 g) + some oil
7-10 Tbsp Pepper
7-10 Tbsp Vegetable broth
7-10 Tbsp vegetable binder
1 tablespoon (10 g) ripened cream
7-10 Tbsp Chives and pink berries

Directions

1
Put the rice in a good 1/8 litre of boiling salted water. Cover and let it swell at low heat for about 20 minutes. Clean and halve the mushrooms. Drain chanterelles and cut them into smaller pieces if necessary. Wash the meat and dab dry.
2
Cut meat and onion into large cubes. Heat 1 teaspoon of oil in a coated pan. Fry the meat for about 5 minutes. Season with salt and pepper and remove. Fry onion and mushrooms in hot frying fat for about 5 minutes, season. Add meat again. Stir in 100 ml water and stock. Season to taste. If necessary, pour rice into a lightly oiled cup, press it down a little and turn it out onto a plate.
3
Add meat again. Stir in 100 ml water and stock. Season to taste. If necessary, pour rice into a lightly oiled cup, press it down a little and turn it out onto a plate. Arrange the ragout next to it. Garnish with chives and pink berries