Summary

Ingredients

• 10 g porcini mushrooms, dried
• Water for soaking
• 1 large onion (s)
• 2 tablespoon butter
• 250 g rice (lon rain wild rice mixture)
• 500 ml poultry stock
• 150 ml cream
• 250 g mushrooms
• 1 stick leek, depending on the thickness, only /2
• 120 g bacon, diced
• 600 g turkey breast
• 2 tablespoons oil
• some salt and pepper
• Chives for sprinkling

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Instructions

1. Preheat the oven to 170 ° C. Soak the porcini mushrooms briefly in water. Peel and dice the onion. Cut the soaked porcini mushrooms into small pieces as well.
2. Melt 1 tablespoon butter in a saucepan and fry the mushrooms and onions in it. Add the rice and fry briefly. Pour in the broth and cook covered in the oven for 20 minutes.
3. Meanwhile, whip the cream until stiff and chill. Clean and chop the mushrooms. Dice the bacon. Wash the leek and cut into fine rings. Cut the meat into approx. 3 cm cubes and fry in a pan with oil until golden brown, remove and season with salt and pepper.
4. Fry the leek, bacon and mushrooms in the roasting tray and season with salt and pepper. Then add the meat again and let it steep for a moment. Just before serving, fold in the cream.
5. Refine the cooked rice with the remaining butter and salt and serve with the meat. Sprinkle with fresh chives if necessary.