Summary

Ingredients

• 600 g turkey breast
• 250 g cherry tomato (s)
• 300 small mushrooms, fresh
• 2 medium onion (s)
• 250 g rice
• 4 tablespoon oil
• 1 tablespoon tomato paste
• 125 g cream
• 2 teaspoons chicken broth, grained
• Tbsp sauce thickener, lighter
• 0.5 ½ bunch chives
• salt and pepper
• Parsley, fresh for garnish

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Instructions

1. Cook rice as usual.
2. In the meantime, wash the turkey breast, pat dry and dice. Wash tomatoes and mushrooms and cut in half. Peel the onions and cut into fine wedges.
3. Heat the oil in the pan and fry the turkey cubes in 2 portions for 5-7 minutes. Then take it out.
4. Put the mushrooms and onions in the hot frying oil and stir-fry, add the tomatoes. Add the meat again. Stir in tomato paste and sweat. Season with salt and pepper. Deglaze with 1/2 liter of water and the cream, bring to the boil gently. Stir in the broth and simmer for about 2 minutes. Thicken the stock with the sauce thickener and season again with salt and pepper.
5. Wash the chives and cut into fine rolls. Serve the ragout with the rice, sprinkle with the chives and garnish with the parsley.
6. You can also serve white bread with it.