Exotic Rice Pan with Turkey Breast and Oyster Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g turkey breast, cut into strips
- 1 bell pepper (s), diced gob
- 1 onion (s), diced
- 250 g oyster mushrooms, rouhly chopped
- 1 leek, cut into rings
- 50 g celery, diced
- 1 chilli pepper (s), cut into very small cubes
- 4 cm ginger, peeled and grated
- 2 tablespoon oil, (peanut oil)
- 1 teaspoon turmeric
- 0.5 teaspoon ½ curry
- salt
- White pepper from the mill
- 200 g basmati
- 200 ml vegetable stock, if necessary
Print Recipe
Pin Recipe Instructions
- Cook the basmati rice with a little salted water until it is done. Drain and set aside.
- Heat the peanut oil in a large pan and fry the turkey strips in it. About 5 minutes. Take the meat out of the pan and set aside.
- Steam the onion, celery and leek in the pan until translucent. Then add the peppers and mushrooms.
- Now add the meat again and possibly add some of the broth. Add salt and pepper to the pan. Stir in the turmeric and curry as well. Let the whole thing simmer for 5 minutes.
- Finally fold in the rice, ginger and chilli pepper and let it steep for another 5 minutes.
- Tip:
- Any other mushroom can be used. For dried mushrooms you calculate 25 g, but they have to be soaked well beforehand. The soaking water can be used instead of the broth (filter beforehand)
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