Ingredients
Turkey strips
| Quantities | Ingredients |
|---|---|
| 500 g | WECH turkey strips |
| 1 | Onion |
| 1 | Red pepper |
| 200 g | Mushrooms |
| 150 g | Mangetout |
| 200 ml | Cream |
| 100 ml | Vegetable stock |
| 2 tbsp. | Olive oil |
| 1/2 tsp. | Paprika powder (sweet) |
| Salt and pepper to taste | |
| Cornflour (Maizena) | |
| Fresh sprigs of thyme for decoration |
Rice
| Quantities | Ingredients |
|---|---|
| 250 g | Rice |
| 500 ml | Water |
| 1 tsp. | Salt |
| 2 tbsp. | Fresh chopped parsley |
How to prepare
Preparation
Cut turkey into thin strips. Peel the onion and cut into small cubes. Core the pepper and cut into strips. Wash the mangetout and cut off the ends. Slice the mushrooms.
Preparing the rice
Bring water in a pan to the boil. Add the rice and salt, stir, then lower the heat and simmer the rice at a low heat for around 15-20 minutes until it is cooked. Drain the rice then mix in some chopped parsley.
Preparing the turkey strips
Heat the olive oil in a large pan Add the turkey strips to the pan and cook at a medium to high heat until golden brown. Take the golden turkey strips out of the pan and put them to one side. Sauté the cubed onions in the same pan until they are soft and glassy. Add the pepper strips and mangetout, then cook for a further 5 minutes. Add the turkey strips to the pan once again. Add the cream and vegetable stock, stir well and bring to the boil. Season with paprika powder, salt and pepper. Turn down the heat and allow the strips to simmer for around 10 minutes until the sauce has thickened slightly. Thicken with a little cornflour (Maizena) if required.
Serve
Serve the rice on a plate. Add the turkey strips to it. Garnish with fresh springs of thyme and serve piping hot. Now we’ve finished and it’s time to serve.
