John Myers
Chicken Nugget’s Stroganoff with Rice and Onion-parsley Pickle
The perfect chicken nugget’s stroganoff with rice and onion-parsley pickle recipe with a picture and simple step-by-step instructions.
- 300 (= 1 Becher) Rice
- 300 (= 1 Becher) Thyme
- 200 bunch Young spinach
- 2 tuber Red onion
- 1 little hand Gherkins
- 1 bunch Flat leaf parsley
- 300 Glass Mixed mushrooms or champion
- 3 toe Garlic
- 500 pack Chicken nuggets
- 1 fruit Lemon
- 4 Eating. spoon Skimmed milk yogurt
- 1 Cup Low-Fat milk
- 1st rice: 300 g basmati rice (= 1 cup) ½ bunch of fresh thyme 200 g young spinach Pickle: 2 small red onions 1 handful of gherkins 1 bunch of flat-leaf parsley Meat: 300 g mixed mushrooms Olive oil 3 cloves of garlic 500g chicken nuggets 1 teaspoon sweet paprika powder 1 organic lemon 4 tbsp skimmed milk yoghurt 1 dash of low-fat milk
- Let’s go: Put the rice with 2 cups of boiling water, the thyme and a pinch of salt and pepper in the saucepan, put on the lid and stir occasionally. • Peel the onions, cut into thin slices with the gherkins in the food processor and place in a bowl • Finely chop the stalks of the parsley, coarsely chop the leaves, mix with a dash of cucumber water and a pinch of salt under the onions and gherkins and knead everything well by hand. Roughly chop the mushrooms and add 2 tablespoons of olive oil to the hot pan, press in the unpeeled garlic and mix in two thirds of the parsley pickle; Stir every now and then • Place the fried mushrooms on a plate, pour 2 tablespoons of olive oil into the pan, fry the nuggets on both sides until golden, place the nuggets on a plate. Layer the spinach on top of the rice in the pot, put the lid back on • Add the mushrooms again, mix in the yoghurt and milk and bring everything to a boil • Arrange the collapsed spinach on a nice plate, loosen the rice and pile on it • The chicken nuggets and the sauce Pour over it, squeeze out the rest of the parsley pickle and distribute it well. I also serve pure yogurt or mint yogurt!
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