Summary

Ingredients

• 250 g rice (lon rain wild rice mixture)
• 300 g leek
• 250 g carrot (s)
• 200 g kohlrabi
• 400 g turkey schnitzel
• 1 tablespoon walnut oil
• 0.5 teaspoon ½ cornstarch
• 30 g butter
• 125 ml chicken broth
• 0.5 ½ bunch parsley, smooth, chopped
• Worcester sauce
• Salt and pepper, freshly ground
• Paprika powder, noble sweet

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Instructions

1. Cook the rice mixture in salted water according to the instructions on the packet, drain on a sieve.
2. Wash and clean the leek, carrots and kohlrabi. Cut the leek diagonally into fine rings. Cut the carrots into slices with a colored knife and cut the kohlrabi into small cubes.
3. Rinse turkey meat under cold running water, pat dry and cut into coarse strips. Heat the oil in a large saucepan, add strips of turkey, dust with cornstarch and fry on all sides. Season the meat with salt, pepper and paprika and remove from the pan.
4. Melt butter in a saucepan, sauté vegetables in it. Pour in the chicken stock, add rice and turkey strips and cook for another 5 minutes. Season the spring rice again with spices and Worcester sauce and serve sprinkled with parsley.