Rice Salad with Asian Touch with Turkey and Leek

Summary

Ingredients

• 2 tablespoon butter
• 2 cup / s rice, parboiled, uncooked
• 3 cup / s beef broth, hot
• 3 turkey schnitzel
• 2 leeks
• 1 pinch (s) salt and pepper
• 3 tablespoon soy sauce, dark
• 1 tablespoon vinegar
• 1 tablespoon oil, sesame oil (cold pressed, not roasted!)

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Instructions

1. 1 tablespoon. Melt the butter in a saucepan, add the rice and stir vigorously for about 1 minute until the rice grains are all shiny from the butter. Now pour 3 cups of hot meat stock, bring to the boil and let the rice swell over low heat with the lid closed until it is cooked (approx. 15 min ..?). The rice is usually firm to the bite, but cooked when all the liquid has been absorbed. If necessary, add a little more meat stock. Let the finished rice cool down.
2. In the meantime, cut the turkey schnitzel into fine strips and cut into 1 tablespoon. Fry the butter in a pan until crispy, then add to the rice. Cut the leek into fine strips. Briefly blanch 2/3 of it in boiling water, drain and add to the rice together with the remaining 1/3 leek. Now season with salt, pepper, oil, a little vinegar and plenty of soy sauce - the result is just as amazing as it is delicious!
3. The amount of spices in the recipe is by feeling, so please season to taste!
4. This rice salad tastes best when it is prepared a few hours before consumption - ideally let it steep overnight.