Turkey and rice: real home cooking. Recipes-variations on the theme of turkey with rice: in a saucepan, in a frying pan, in pots, in a slow cooker. Rice with turkey and beans How to cook turkey fillet with rice

And lots and lots of gravy...

Hello my friends.
Today I want to treat you to a dish in which, perhaps, there is nothing new, because everyone knows how to cook meat in sour cream. Nevertheless, I decided to show it because I really love this recipe. Rice, meat and a lot of gravy - it's so tasty and filling!
I always cook it with turkey thigh fillet. I don’t really like this bird: it is a bit tough in my opinion, but in this recipe, after a long stew, the meat becomes soft, and at the same time holds its shape perfectly and does not fall apart. I like that the taste is like a cross between chicken and pork.
So I have turkey thigh fillet weighing 800 grams

The most tedious thing is cutting the meat into such thin strips

I had to cook in a slow cooker, because for some reason I couldn’t find a suitable cauldron-type pan at the dacha. How I hate her! I don’t know: maybe my model is so powerful... Oh my, you really can’t leave it for a minute, everything starts to burn and boil, even in the extinguishing program. I tried a bunch of programs, and every time I spat. It’s easier for me to cook on an antediluvian electric stove than in it. The only thing is that pilaf doesn’t work out in it, and only if you turn it off yourself first and don’t let it finish the job, otherwise it’s a mess.
Okay, I complained. Let's continue cooking.
Fry one large onion. No matter how you cut it, the onion will dissolve in the end anyway.

Add turkey and fry for 10 minutes.

In the meantime, cut the carrots like this

The turkey has released its juices, but I add more water (about a cup or more) because I like a lot of gravy. I added salt and pepper and left it all to simmer for 40 minutes.

When the meat was already quite chewy (oops, what a word I made up), I added carrots, a teaspoon of sweet paprika, a tablespoon of a mixture of roots (parsley, celery, parsnips) and a little more ground black pepper.

The whole thing simmers for another 20-25 minutes.
And finally, the final touch is about 250 grams of sour cream. Plus, for easy thickening, one tablespoon of flour, previously diluted with water (a little at all), so that there are no lumps.

Bring to a boil, simmer for another five to seven minutes and add bay leaf, black peppercorns, dill and parsley. Turn it off. Leave for another 10 minutes and you're done!
Meanwhile, it suddenly got dark, and it was difficult to photograph properly. What a horror, at 18.30 it’s already twilight... What will happen in a couple of weeks! Eh, autumn. In short, the photos are not very good, and the plate turned out blue. And she's white 
Personally, I like to eat this with rice. The main thing is not to skimp on the gravy: it’s the most delicious.

I recommend everyone to prepare such a nutritious autumn-winter dish.
Bon appetit everyone,
Yours
© Helga

Recently, more and more people are trying to change their diet and switch to healthier and more balanced meals. These include turkey with rice and vegetables. Despite the rather low calorie content, this dish contains everything the body needs for normal functioning. If you replace turkey meat with pork, then the calorie content of 100 grams will almost double from 152 kcal to 280 kcal.

Turkey with rice and vegetables

Europeans got the opportunity to prepare various dishes from turkey meat in the 16th century, when Spanish sailors brought these birds to Europe from America, where it had long been domesticated by Indian tribes. And since rice began to be cultivated en masse in Europe already in the 13th century, European housewives of the late Middle Ages could easily cook turkey with rice and vegetables.

Raising turkeys on home farms and in poultry factories makes this dish accessible to most families.

To prepare it you will need to take products :

turkey fillet 500 g;
round rice 150 g;
carrot;
bulb;
sweet pepper;
a set of spices from ground pepper, ground ginger, curry, 2 tbsp. l.;
salt to taste;
oil, preferably olive, 50 - 60 ml.

Cooking recipe

Cookman to help

Turkey with rice and vegetables will be more tasty and healthy if you follow the recommendations:

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You can cook turkey with rice and vegetables in 35 - 40 minutes by following the following step-by-step instructions:

Turkey with rice and vegetables is a complete hot dish. It can be included in the menu of both adults and children from the age of three.

Those who love spicy-tasting dishes should pay attention to Indian cuisine, which is characterized by the use of spices such as pepper, garlic, ginger, mint, and cloves. But the most popular seasoning in India is curry; most sauces are prepared with it. The basis of the Indian diet is plant foods, especially legumes, rice, corn and, of course, vegetables. Meat dishes are rare for Indian cuisine Moreover, according to local religious laws, it is forbidden to eat cattle meat here. Therefore, preference is given to fish, seafood or poultry.

We will prepare from the most popular products in this country delicious dish- turkey with rice. The “highlight” of the dish is the marinade, or paste, with which the bird fillet is coated before frying. Turkey with rice in this version is a kind of Indian pilaf, which locals usually cook without meat at all, replacing it with legumes. For our taste, it’s just porridge, and besides, we are not used to doing without meat products, especially in winter. If you wish, instead of turkey with rice, you can prepare the same dish using chicken breast. The taste will be slightly different, but still excellent.

First of all, boil the rice. For 1 cup of rice, use 2 cups of water and 1/2 teaspoon of salt. After the water boils, cook the rice over low heat in a saucepan with the lid closed for about 20 minutes.

While the rice is cooking, prepare the remaining ingredients of the dish. Cut 1 large leek into rings.