This easy rice dish is a light recipe that one could serve as a first course in a traditional Italian meal. It will also be a good centerpiece for a light lunch, if accompanied by a crisp salad. A wine? White, for example a Tocai Friulano. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup (200 g) long-grained rice, rinsed
- 1 1/8 pounds (500 g) Champignons, dirt brushed off, and sliced
- 3 bell peppers, 2 red and 1 yellow, seeded, ribbed, and diced
- A medium onion, peeled and coarsely chopped
- 1/2 pound (200 g) turkey breast filets, cut into thin strips
- 2 tablespoons olive oil
Preparation:
Begin by rinsing the rice; bring 3 cups of water to a boil, lightly salt them, and cook the rice until it is al dente.
In the meantime, heat the oil in a pot that will be large enough to contain all the ingredients, and sauté the turkey and the onion. When the turkey has browned add the peppers and the mushrooms, and continue cooking. Over a fairly brisk flame, stirring the pan lest the food stick.
Drain the rice, stir it into the pot, turn down the flame, and check seasoning. Cook a minute more, and serve at once.
In the meantime, heat the oil in a pot that will be large enough to contain all the ingredients, and sauté the turkey and the onion. When the turkey has browned add the peppers and the mushrooms, and continue cooking. Over a fairly brisk flame, stirring the pan lest the food stick.
Drain the rice, stir it into the pot, turn down the flame, and check seasoning. Cook a minute more, and serve at once.
