Asian-inspired rice salad with turkey and leek

Ingredients for 6 servings:

• 2 tbsp butter
• 2 cup(s) rice, parboiled, uncooked
• 3 cup(s) meat broth, hot
• 3 turkey schnitzels
• 2 stalk(s) leeks
• 1 pinch(s) of salt and pepper
• 3 tbsp soy sauce, dark
• 1 tbsp vinegar
• 1 tbsp oil, sesame oil (cold-pressed, not roasted!)

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

Melt 1 tbsp. butter in a saucepan, add the rice, and stir vigorously for about 1 minute, until the rice grains are glistening with the butter. Now pour in 3 cups of hot meat broth, bring to a boil, and let the rice simmer over low heat with the lid closed until tender (about 15 minutes). The rice is usually al dente, but cooked through when all the liquid has been absorbed. Add a little more meat broth if needed. Let the cooked rice cool. Meanwhile, cut the turkey cutlets into thin strips and fry them in 1 tbsp. butter in a pan until crispy, then add to the rice. Cut the leek into thin strips. Briefly blanch 2/3 of it in boiling water, drain, and add to the rice along with the remaining 1/3 of the leek. Season with salt, pepper, oil, a little vinegar, and plenty of soy sauce—the result is as amazing as it is delicious! The spice quantities in this recipe are based on taste, so please adjust to your liking! This rice salad tastes best when prepared a few hours in advance—ideally overnight.