Turkey shredded with rice

Name: Turkey shredded with rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g Turkey escalope; 2 Spring onions; 5 cherry tomatoes; 50 g Mushrooms; 1-2 stem(s) fresh or 1/2 tsp dried thyme; 1/2 tsp (3 g) Oil; 1 knife tip Vegetable broth; 1 TEASPOON sauce thickener; 1 tablespoon (10 g) ripened cream; 7-10 Tbsp Sweet peppers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g Turkey escalope
2 Spring onions
5 cherry tomatoes
50 g Mushrooms
1-2 stem(s) fresh or 1/2 tsp dried thyme
1/2 tsp (3 g) Oil
1 knife tip Vegetable broth
1 TEASPOON sauce thickener
1 tablespoon (10 g) ripened cream
7-10 Tbsp Sweet peppers

Directions

1
Cover the rice and cook it in 1/8 l boiling salted water at low heat for about 20 minutes
2
Wash the meat, pat dry and cut into strips. Clean and wash spring onions and cut into rings. Tomatoes wash, halve. Clean mushrooms, wash and halve if necessary. Wash fresh thyme and pluck
3
Heat the oil in a coated pan. Fry the meat for 3-4 minutes while turning, seasoning. Fry mushrooms and spring onions for 2-3 minutes. Add tomatoes and thyme
4
Stir in 100 ml water and stock and bring to the boil. First stir in sauce thickener, then cream. Season to taste with salt and pepper. Arrange everything with the rice and dust with paprika