Turkey-mushroom ragout with rice

Name: Turkey-mushroom ragout with rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 45 g Long grain rice, salt; 150 g cleaned mushrooms; 50 g Chanterelles (glass); 100 g Turkey escalope; 1 (30 g) peeled onion; 1 tsp (5 g) + some oil, 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
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

45 g Long grain rice, salt
150 g cleaned mushrooms
50 g Chanterelles (glass)
100 g Turkey escalope
1 (30 g) peeled onion
1 tsp (5 g) + some oil, 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 into 1/8 l boiling salted water. Cover and let it swell at low heat for about 20 minutes
2
Wash and halve the mushrooms. Drain the chanterelles and cut them into smaller pieces if necessary. Wash the meat and pat dry. Cut meat and onion into large cubes
3
Heat 1 teaspoon of oil in a coated frying 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. Bring to the boil and thicken. Stir in cream. Season to taste
4
If necessary, pour the 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