Rice Salad with Turkey, Sugar Snap Peas and Fresh Mushrooms

Summary

Ingredients

• 125 g rice, (lon rain rice)
• 0.25 liter ¼ water
• salt
• 1 turkey schnitzel, cut into fine strips
• 200 g suar snap peas
• 3 tablespoon oil
• 3 tablespoon poultry stock
• 100 g mushrooms
• 2 tablespoon lemon juice
• 50 g pistachios, chopped
• 0.5 ½ bunch parsley
• 0.5 ½ bunch chives
• 1 tablespoon vinegar
• Pepper, whiter

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Instructions

1. Bring the rice to the boil with water and salt and cook covered over low heat for about 20 minutes until it is grainy and soft. Let cool down lukewarm. Stir a few times.
2. Cut the meat into thin strips. Wash the sugar snap peas.
3. Heat 2 tablespoons of oil in a pan. Fry the meat in it over high to medium heat for about 3 minutes until it is lightly browned. Put on a plate.
4. Fry the snow peas in the frying fat over medium heat while stirring for about 1 minute. Add the stock, bring to the boil and cover the snow peas and cook for 3-4 minutes over low heat. Add to the meat and let everything cool down lukewarm.
5. Clean the mushrooms and cut into slices. Mix immediately with lemon juice.
6. Finely chop the chives and parsley. Mix together with the pistachio nuts, rice, meat, sugar snap peas and mushrooms. Season the salad with the vinegar, the remaining oil, salt and pepper.