Food & Drink Magazine

Creamy Turkey & Rice

By Mariealicerayner @MarieRynr

Creamy Turkey & Rice 
This recipe I am showing you here today is a prime example of how we eat here in Casa de Rayner, most of the time.  Its fast.  Its easy and . . .  most importantly . . .  its delicious!
Creamy Turkey & Rice 
I like to think its also fairly economical in that it uses things I generally have in my freezer and storecupboard, like rice, milk, chicken stock, frozen vegetables, onions and I confess  . . .  frozen mushrooms.  I always keep frozen sliced mushrooms in my freezer.  They are perfect for dishes like this where appearance doesn't really matter that much.
Creamy Turkey & Rice 
I picked up some packs of fresh cubed turkey breast the other day.  One of them was perfect for this dish.  The other was frozen, so now I have some cubed turkey breast for the future when I want to make something quick and easy for another meal.
Creamy Turkey & Rice 
You could of course use cubed chicken breast meat, or even leftover cooked turkey or chicken from the Sunday roast!
Creamy Turkey & Rice  
All are put together in a simple way and in one pot, making it an easy put together not to mention an easy clean up!
Creamy Turkey & Rice 
Yes, it all gets cooked in the one pan . . . first the turkey . . .  then the onions, mushrooms and garlic . . .
Creamy Turkey & Rice  
Some flour and seasonings go next, and then you add some chicken stock and milk . . . bring it to the boil, where it thickens a bit  . . . nice and creamy  . . .
Creamy Turkey & Rice 
And then finally the rice.  Covered, it cooks to perfection over very low heat in about 15 minutes or so.  A bit of salad on the side, maybe a crusty bun if you are so inclined and dinner is served!
Creamy Turkey & Rice 
*Creamy Turkey & Rice*serves 4Printable Recipe  

This is simple to make and quite delicious.  Its cooked all in one pot, which makes for an easy clean up. I use long grain rice for this. You can also use leftover cooked turkey for this instead of fresh, or leftover chicken. 
2 TBS butter1 pound raw turkey breast, cut into 1/2 inch chunks(alternately use 2 cups cooked poultry, diced)1 medium onion, peeled and diced2 cloves garlic, peeled and minced75g mushrooms, sliced35g plain flour (1/4 cup)3/4 tsp seasoning salt1/4 tsp black pepper1/4 tsp dried thyme480ml chicken stock (2 cups)240ml milk (1 cup)210g raw long grain rice (1 cup)150g each frozen peas and frozen corn niblets, thawed (1 cup each)
Creamy Turkey & Rice 
Melt the butter in dutch oven (with a lid). (I use my medium La Crueset pan.)  Add the turkey and cook, stirring until it is no longer pink.  Add the onions, garlic and mushrooms.  Cook, stirring, for 3 to 4 minutes until they begin to soften.  Stir in the flour, seasoning salt, black pepper, and thyme.  Cook, stirring, for a further minute.  Slowly stir in the chicken stock and then the milk.  Add the rice and bring to the boil.  Reduce to a very low heat, cover and simmer  for 15 to 20 minutes until tender.  Stir frequently to prevent the rice from catching on the bottom of the pan. Because I use gas, I always have my pan on a heat diffuser, which helps to keep the temperature down.  Stir in the frozen vegetables, recover and take off heat.  Let stand for a few minutes to  heat through.  Serve immediately.
Creamy Turkey & Rice
Quick, simple and delicious.  You really can't ask for much more than that! Bon Appetit!
Creamy Turkey & Rice

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