🍽️ Creamy Turkey Fricassee with Long Grain Rice

Name: Creamy Turkey Fricassee with Long Grain Rice
Total time: 30 min
Yield: 4 servings
Ingredients: Turkey breast fillet 600 g; Carrots 2 pcs.; Mushrooms, white 400 g; Lemons 1 pcs.; Spring onions 1 bunch; Vegetable broth 300 ml; Salt pinch; Pepper, black ground pinch; Butter 3 tbsp; Wheat flour, Type 405 2 tbsp; Milk 300 ml; Long grain rice 300 g; Oil 1 tbsp; Sugar pinch

600 kcal · 30 min · 4 servings

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Ingredients

Turkey breast fillet 600 g
Carrots 2 pcs.
Mushrooms, white 400 g
Lemons 1 pcs.
Spring onions 1 bunch
Vegetable broth 300 ml
Salt pinch
Pepper, black ground pinch
Butter 3 tbsp
Wheat flour, Type 405 2 tbsp
Milk 300 ml
Long grain rice 300 g
Oil 1 tbsp
Sugar pinch

Instructions

1. Rinse the turkey meat under cold water and pat it dry with kitchen paper.
2. Cut the meat into cubes of about 2 cm.
3. Wash the carrots, peel them, and trim the ends.
4. Slice the carrots into thin rounds.
5. Wipe the mushrooms with a cloth if necessary and quarter them.
6. Halve the lemon and squeeze out the juice.
7. Wash the spring onions and remove the roots.
8. Cut the spring onion stalks into quarters.
9. Dissolve the broth in a pot if necessary.
10. Warm the broth over medium heat.
11. Cook the turkey pieces in the hot broth for about 5 minutes.
12. Remove the meat and place it on a plate.
13. Season the turkey meat with salt and pepper.
14. Melt the butter in another pot over medium heat.
15. Stir the flour into the melted butter.
16. Pour the milk into the butter-flour mixture little by little.
17. Add the hot broth slowly.
18. Season the sauce with salt and pepper.
19. Bring the sauce to a boil.
20. Let the sauce simmer for about 10 minutes over low heat.
21. Return the turkey pieces to the sauce.
22. Warm the meat in the sauce for about 3 minutes.
23. Finish the sauce with lemon juice, salt, and pepper.
24. Put the rice into the empty broth pot.
25. Pour 700 ml of salted water over the rice.
26. Bring the rice-water mixture to a boil.
27. Cook the rice for about 15 minutes over medium heat.
28. Heat the oil in a frying pan over medium to high heat.
29. Fry the carrot slices for about 2 minutes.
30. Add the mushrooms to the pan.
31. Fry the vegetables for about 3 to 4 minutes.
32. Add the spring onions to the pan.
33. Fry the spring onions for about 2 minutes.
34. Season the vegetables with salt, pepper, and sugar.
35. Plate the fricassee and the rice.
36. Top the fricassee with the vegetable-mushroom mix.
37. Serve the dish and enjoy your meal.

Nutrition per serving

kcal: 600
Protein: 35 g · Fett/Fat: 22 g · Carbs: 60 g