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Rice Pan with Brunch

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 87 kcal

Ingredients
 

  • 250 g Fresh mushrooms
  • 1 piece Fresh leek
  • 2 tablespoon Creme fraiche Cheese
  • 1 toe Garlic fresh
  • 0,5 piece Zucchini fresh
  • 300 g Turkey breast fresh
  • 2 piece Fresh paprika (snack paprika)
  • 1 pinch Salt and pepper
  • 1 bag Rice
  • 1 piece Fresh broccoli
  • 1 a cup Brunch (paprika, hot peppers)

Instructions
 

  • The rice pan was made from leftovers that we still had in the refrigerator. I don't want to go into detail about the ingredients because everything is suitable and very individual. For different tastes there is brunch in many variations such as tomato ricotta (quite mild) or with curry (also very tasty) or as we have used it with paprika, hot peppers (spicy)
  • Cut all ingredients into small pieces. Cook rice in salted water as usual.

The pan

  • Fry all ingredients in the order of the cooking points and season with spices. Put the now finished rice in the pan and mix everything well. Now add a cup of brunch and 2 tablespoons of creme fraiche. Simmer for a few minutes with the pan covered. Stir again and serve.

Nutrition

Serving: 100gCalories: 87kcalCarbohydrates: 0.6gProtein: 13.9gFat: 3.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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