Creamy Turkey and Mushroom Rice Skillet (Print version)
Turkey, mushrooms and long-grain rice simmer together before a little cream finishes the skillet.
# Ingredients:
Ingredients
01 -
500 g turkey breast, cut into 2 cm pieces
02 -
250 g long-grain white rice
03 -
250 g mushrooms, sliced
04 -
1 onion, finely chopped
05 -
2 garlic cloves, minced
06 -
650 ml chicken broth
07 -
100 ml heavy cream
08 -
1 tbsp olive oil
09 -
20 g butter
10 -
1 tsp dried thyme
11 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
Remove from heat, cover and rest five minutes. Fluff gently and serve warm with tender turkey pieces and mushrooms distributed through the creamy rice.
07 -
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.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.