Rice porridge with turkey in chicken broth
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories497.2kcal
Proteins28grams
Fats12.9grams
Carbohydrates69.2grams
Turkey fillet
400
g
Rice
300
g
Carrot
2
pc
Onion
2
head
Chicken broth
400
ml
Ground black pepper
to taste
Salt
to taste
1
Wash the rice.
- Rice: 300 g
2
Wash the carrot, peel it, and cut it into strips.
- Carrot: 2 pieces
3
Peel the onion, wash it, and slice it into half rings.
- Onion: 2 heads
4
Rinse the fillet, slice it, salt it, and fry in melted fat.
- Turkey fillet: 400 g
- Salt: to taste
- Rendered pork lard: 50 g
5
Add onion, carrot, pepper and fry for 10 minutes over medium heat.
- Onion: 2 heads
- Carrot: 2 pieces
- Ground black pepper: to taste
6
Then pour in the broth, bring to a boil, add the rice, and cook the porridge until ready.
- Chicken broth: 400 ml
- Rice: 300 g
7
Serve the cooked porridge in a mound on a plate.
