Turkey ragout with pineapple

Name: Turkey ragout with pineapple
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Rice (e.g. wild rice mixture); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 g Spring onions; 1 small onion; 4-5 cherry tomatoes or 2 small tomatoes; 2 pineapple rings and 3-4 tablespoons pineapple juice; 7-10 Tbsp (a. d. can); 1 (100 g) small turkey escalope; 1 tsp (5 g) Oil; 1 tablespoon (15 g) ripened cream; 7-10 Tbsp Parsley and chives

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Rice (e.g. wild rice mixture)
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 g Spring onions
1 small onion
4-5 cherry tomatoes or 2 small tomatoes
2 pineapple rings and 3-4 tablespoons pineapple juice
7-10 Tbsp (a. d. can)
1 (100 g) small turkey escalope
1 tsp (5 g) Oil
1 tablespoon (15 g) ripened cream
7-10 Tbsp Parsley and chives

Directions

1
put rice in 1/8 l boiling salted water, cover and let it swell for about 20 minutes
2
Clean, wash and chop the spring onions. Peel and slice the onion. Clean, wash and halve the tomatoes. Cut 1 pineapple ring into pieces, cut the other one in half
3
Wash the meat, pat dry and cut into strips. Heat oil in a pan. Fry the meat for 2-3 minutes until brown. Season and take out
4
Sauté the spring onions and onion in hot frying fat. Add the tomatoes and the whole pineapple, steam briefly
5
Add pineapple juice and 2-3 tbsp. water, bring to the boil briefly. Stir in cream. Season to taste with salt and pepper. Heat up meat in it. Arrange everything and garnish if necessary