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!
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.
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.
You could of course use cubed chicken breast meat, or even leftover cooked turkey or chicken from the Sunday roast!
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!
Yes, it all gets cooked in the one pan . . . first the turkey . . . then the onions, mushrooms and garlic . . .
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 . . .
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*
serves 41 pound raw turkey breast, cut into 1/2 inch chunks
(alternately use 2 cups cooked poultry, diced)
1 medium onion, peeled and diced
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.
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