Turkey Ragout, Light

Have fun preparing this mushroom dish!

Rinse and soak the mushrooms in 1/2 l of warm water for at least 30 minutes. Cut the turkey breast into coarse cubes. Clean the mushrooms and cut them in half. Finely dice the onions.

Put the long grain rice in a quarter liter of boiling salted water form and swell with the lid closed at low temperature for about 20 min.

Heat oil in a non-stick frying pan and fry the meat in it, turning until golden brown. Add mushrooms and onion and fry for 2-3 min. Drain the chanterelles, fold in and season with salt and pepper. Dust with flour, sauté while stirring and extinguish with porcini mushrooms and soaking water. Add chicken soup and whipping cream and bring to a boil. All gently simmer with lid on for 4-5 min.

Cut chives, except for a little for garnish, into fine rolls. Season the ragout with salt and freshly ground pepper. Brush 4 timbale ramekins (or small cups as an alternative) with oil, pour in hot long-grain rice and press gently until smooth. Set aside for 4-5 min. Turn out the long grain rice timbale and arrange the ragout on it. Sprinkle with chive rolls and coarsely ground berries. Garnish with chives.

Exported from Home Cookin 4.2 (http://www. Mountain-software. Com)

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