Creamy Turkey and Mushroom Rice Skillet

Turkey, mushrooms and long-grain rice simmer together before a little cream finishes the skillet. Browning the mushrooms first gives the rice flavor without needing a separate sauce.

Ingredients

• 500 g turkey breast, cut into 2 cm pieces
• 250 g long-grain white rice
• 250 g mushrooms, sliced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 650 ml chicken broth
• 100 ml heavy cream
• 1 tbsp olive oil
• 20 g butter
• 1 tsp dried thyme
• ¼ tsp black pepper

Method

1. Heat oil in a wide deep skillet over medium-high heat. Cook turkey pieces for 3–4 minutes, turning to lightly color the outside. They need not be cooked through yet. Transfer to a clean plate.
2. Lower to medium heat. Add butter, onion and mushrooms and cook for 7–8 minutes until softened and most mushroom moisture has evaporated. Stir in garlic and thyme for one minute.
3. Rinse rice and drain well. Add to the pan and stir for one minute, then pour in broth. Return turkey and any juices to the pan and bring to a gentle simmer.
4. Cover tightly and cook on low heat for 15–18 minutes, or until rice is tender and the thickest turkey piece reaches 74°C / 165°F. Check near the end and add a small splash of hot water if rice is still firm and the pan is dry.
5. Stir in cream and pepper gently, then heat uncovered for two minutes without a hard boil. Taste before adding optional salt because broth may already be salted.
6. Remove from heat, cover and rest five minutes. Fluff gently and serve warm with tender turkey pieces and mushrooms distributed through the creamy rice.
7. Cool leftovers promptly in shallow containers and refrigerate within two hours for up to two days. Reheat thoroughly to 74°C / 165°F, adding a little water to loosen the rice.

Use a close-fitting lid

Rice needs trapped steam to cook evenly. Keep the heat low once the pan is covered.

Cut turkey evenly

Small pieces cook through with the rice. Check the thickest piece rather than guessing from color.

Add cream near the end

A short gentle warm-through keeps the sauce smooth and avoids overcooking the rice.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Remove from heat, cover and rest five minutes. Fluff gently and serve warm with tender turkey pieces and mushrooms distributed through the creamy rice.

How should I store leftovers?

Cool leftovers promptly in shallow containers and refrigerate within two hours for up to two days. Reheat thoroughly to 74°C / 165°F, adding a little water to loosen the rice.