Turkey and Leek Stroganoff with Wild and Basmati Rice
Recipe by Donegal Rapeseed Oil.
  • Difficulty: Easy
  • Category:
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
  • 225 g wild and basmati rice
  • 1 tbsp Donegal Rapeseed Oil
  • knob of butter
  • 175 g chestnut mushrooms (sliced)
  • 1 garlic clove (crushed)
  • 450 g cooked turkey/chicken (cut into strips)
  • 2 small leeks (trimmed and sliced)
  • 1/4 tsp paprika
  • sea salt and black pepper
  • 1 tbsp white wine vinegar
  • 150 ml chicken stock
  • 4 tbsp dry white wine
  • 2 tsp tomato puree
  • 1 tsp dijon mustard
  • 4 tbsp sour cream or creme fraiche
  • 1 tbsp fresh basil (chopped)
Instructions
  1. Bring a large pan of water to the boil. Add the rice and return to the boil, then give it a good stir and turn down to a low heat. Cook for the length of time given on the packet instructions – they all vary.
  2. Heat a large frying pan over a medium heat. Add the oil and butter and once the butter stops foaming, add the mushrooms and garlic. Sauté for two to three minutes, until just tender. Scatter in the leeks, then sprinkle in the paprika and cook for another minute or two, stirring occasionally. Season to taste.
  3. Add the white wine vinegar and allow it to bubble right down, then add the stock, wine, tomato purée and mustard, and simmer for a few minutes, stirring occasionally, until reduced by half. Stir the sour cream into the pan, then reduce the heat and simmer gently for a couple of minutes. Cook until the sauce has thickened and slightly reduced, then add in the cooked turkey and stir in the basil.
  4. To serve, divide the cooked rice among warmed plates and spoon the turkey and leek stroganoff alongside. Finish with a light dusting of paprika to serve.