Turkey ragout

Name: Turkey ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 750 g Turkey Breast; 2 Onions; 1 can(s) (425 ml) Mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp white pepper; 3/4 l Chicken broth (instant); 200 g frozen peas; 150 g Whipped cream; 2 TABLESPOONS Flour; 7-10 Tbsp Lemon juice; 7-10 Tbsp Lemon and parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
750 g Turkey Breast
2 Onions
1 can(s) (425 ml) Mushrooms
3 TABLESPOONS Oil
7-10 Tbsp white pepper
3/4 l Chicken broth (instant)
200 g frozen peas
150 g Whipped cream
2 TABLESPOONS Flour
7-10 Tbsp Lemon juice
7-10 Tbsp Lemon and parsley

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Wash turkey breast, dab dry and cut into pieces. Peel and finely dice onions. Drain mushrooms. Heat oil in a pot.
2
Brown the meat in it thoroughly. Add the onions and mushrooms and fry. Season with pepper. Add stock, bring to the boil and cook everything for about 10 minutes. Add peas to the meat. Mix cream and flour and thicken the ragout with it.
3
Season to taste with salt, pepper and lemon juice. Drain the rice on a sieve. Serve the turkey ragout together with the rice. Garnish with lemon and parsley.