Turkey Ragout with Rice

Ingredients

• 500 g Turkey breast fillet
• 350 g celery stalks
• 350 g fresh tomatoes
• 2 tbsp rapeseed oil (20 g)
• Salt
• Pepper
• 200 ml vegetable broth
• 200 g natural rice
• 2 sprigs parsley (5 g)
• 1 tbsp whipping cream (10 g)
• 1 tbsp spelt flour type 1050 (15 g)

Instructions

1. 1.

   Wash and pat dry the turkey breast, then cut into strips. Clean and slice the celery. Blanch the tomatoes in boiling water for a few seconds, shock with cold water, peel, quarter, core, and dice.

2. 2.

   Heat oil in a pot and brown the meat over medium heat for 3 minutes while stirring. Add the vegetables and cook together for another 3 minutes, seasoning with salt and pepper.

3. 3.

   Add the broth, bring to a boil, then cover and simmer on low heat for 15 minutes.

4. 4.

   Meanwhile, cook the rice in a separate pot using 2.5 times the amount of salted water according to package instructions for about 8–10 minutes. Wash the parsley, shake dry, and finely chop the leaves.

5. 5.

   Whisk together the cream and flour, then add to the meat mixture, stir well, and bring back to a short boil. Fold in the parsley and adjust seasoning with salt and pepper.