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Pilaf with turkey meat

Pilaf with turkey meat


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We take the turkey meat and boil it, we take the foam and leave it over medium heat, approx. 40min.

In a saucepan, put the boiled meat and cut into smaller pieces, fry it in a little oil, change its face, add the sliced ​​leek (only the white part, not the leaves), grated carrot and pepper , let it harden a little, mix.

We put the rice in a stream of water and we put it over the vegetables in the pot, we pour the juice from the meat, enough to cover it, we also put the delicacy.

Put the pot in the oven, over medium heat, then reduce the flame for approx. 60 minutes, we make sure that the juice does not decrease and fill it with water or meat juice if you have any left.

When the cooking is done, sprinkle with parsley.


Pilaf with vegetables and poultry

The classic Romanian recipes, prepared by our grandmothers are delightful. For my family I prepare daily such recipes with products obtained in our household.

ingredients
250-300 gr rice
50-75 gr frozen bell peppers, diced
50-75 gr frozen tomatoes, diced
100 gr mixture of chopped vegetables in the food processor (carrot, onion, celery root)
1 kg of poultry, boiled
900 gr-1 l meat soup
Salt, pepper, parsley
3-4 tablespoons oil for hardening vegetables

Method of preparation

In a saucepan, put the oil to grind on the stove, over which add the vegetables and let it harden slightly. The washed and drained rice is twinned in the pan with our vegetables until it becomes translucent.
Add the meat broth, salt and pepper to taste, cover with a lid and simmer until the rice is cooked through.
Fry the meat in a pan until golden.
My kitchen is full of inviting aroma and the family is starting to get closer to the table.

After the rice is cooked, add a little more parsley to make the flavor more penetrating.
Good appetite. Do not forget to eat happily, to be cheerful and thus you will be healthier.


  • 500-600 g poultry, I used chicken thighs (with bone)
  • 1 carrot
  • 1-2 onions
  • 1 bell pepper
  • 1/2 small celery
  • 250 g round grain rice for pilaf
  • 750 & # 8211 1 l water or meat / vegetable soup (the amount depends on the type of rice, depending on how much liquid the rice absorbs and also how creamy you prefer it) I used 800 ml liquid (300 ml water + 500 ml vegetable soup, which I had in the freezer) & # 8211 as a ratio, to 1 part rice, put 3.5 & # 8211 4 parts liquid
  • salt pepper
  • 1 bay leaf
  • 2-3 tablespoons oil or other fat
  • fresh parsley at the end

Ever since I came across a multicooker pot, on her stage name Marta, I've been cooking pilaf in this version. Because it cooks faster and, it seems to me (not just to justify my investment: D), it tastes tastier.

Obviously, it's not a condition to have a pilaf march. All we need is a saucepan or a deep frying pan to have a suitable lid.

The first step is to wash the rice and let it soak in water.

We prepare the meat. This means burning (if necessary), cutting into the desired pieces and removing excess skin, skin, fat.

We also take care of vegetables, to have them ready. Cut the onion, carrot, celery and pepper into small cubes.


Why prepare turkey recipes at Thermomix

Turkey meat is low in fat, 100 g of meat containing about 160 calories, rich in vitamins B6, B12, niacin, riboflavin and selenium, as well as essential body minerals such as iron, zinc, selenium and phosphorus and its cooking by healthy methods of the Thermomix keep its properties intact to a large extent.

100 g of turkey meat contains about 32 g of protein, which makes it a good source of essential amino acids. Eating turkey meat helps lower cholesterol.

A portion of turkey meat provides the body with 65% of the recommended daily intake of protein. Lean, skinless, oven-cooked, steamed or sauteed turkey meat in Thermomix has the lowest amount of saturated fat or cholesterol of all types of meat and is recommended in the diet of both adults and children.

Turkey meat can successfully replace any other type of meat in most dishes and is an ideal alternative if you want a healthier lifestyle and a lighter diet. If there is a recipe that you really like, but that contains a different type of meat, you can use turkey without problems, but you have to use the correct Thermomix settings.

Turkey meat can be prepared in many ways, and when served it goes well with all types of side dishes or sauces, so you have the freedom to experience unique combinations of flavors and flavors.


Quick risotto

In order to prepare a tasty and quick pilaf, the following ingredients are needed:

  • Pork - 06 kg
  • Figure - 15 cups
  • Carrots - 1 pc
  • Onions - 2 pcs
  • Vegetable oil - 30 g
  • Salt, pepper, spices for pilaf with pork - to taste
  • Half a teaspoon of sugar

Recipe for dishes:

  • Wash well and dry pork. Cut into small pieces.
  • Turn on the stove and place the tray. When hot, add vegetable oil and put the meat. Cook the pork over medium heat until golden brown.
  • Remove the carrot peel, wash and grate.
  • Peel the onion, wash and cut into small cubes.
  • Cut the meat to put in the pot. Put the chopped pieces of carrot and onion in a pan. Let the stew simmer for 2-3 minutes. Then put the vegetables in a pot of meat.
  • Mix the meat with zasmazhkoy, add salt, sugar and spices. All mix well and pour all the boiling water. Bring to a boil.
  • Fast food Pilaf recipe with pork involves the use of long grain rice. It must be thoroughly washed and put in the pot. The water should cover the rice for 2 fingers. Cover the pot, fire to a minimum and cook a tasty pilaf for another 40-45 minutes.

Turkey pilaf

The turkey, after being cleaned and washed, is cut into pieces, portions or quarters, and boiled in a bowl with water and salt. After boiling, froth. Then add the cleaned and whole onions and vegetables, letting them boil with the meat. After the meat has boiled, remove and place in a bowl. Then strain all the soup. From the amount of soup, it is suitable for one part to be used for pilaf, in proportion of 2 parts soup for one part of pilaf, and the rest is put over the turkey meat so that it does not stand without juice. The pilaf is prepared as follows: choose the rice, wash it with cold water, drain the water well through a sieve and pull in 3/4 of the amount of butter. Extinguish with poultry soup (2 servings of soup per serving of rice), bring to a boil, cover with a lid and place in the oven for 30 minutes.

When served, shape the rice on a plate, with the piece of poultry next to or on top and sprinkle with melted butter from the remaining amount.


500 g pork, chicken or turkey 2 medium onions 2 carrots 2 peppers, 1 cup rice with salt, pepper to taste, coriander, bay leaf, a little paprika, even a little curry, 5 tablespoons olive oil 3 cups water

Wash the meat, cut it into cubes. Roast the meat in olive oil in a pot on all sides. Peel and chop all the vegetables. Scaled onions, peppers and diced carrots. When the meat is browned, add the vegetables, and cook for 5-7 minutes, add the spices and mix well. Then add the rice and cook for another 3-4 minutes. Add hot water and salt to taste. Let the rice boil until the grain becomes soft enough. Good appetite!


Baked turkey with coriander and green pepper

This cute turkey made New Year's Eve 2012 with us and I said to tan it a bit to be photogenic, so it stayed in the oven for a while to reach this performance of looking so appetizing :)

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Poultry liver stew

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600 gr. turkey hearts and pipettes


Pipettes and hearts are cleaned well, cut into smaller pieces (if you prefer, I did so), washed and boiled well, then throwing water.

Cook the vegetables in a little olive oil, then add 5 cups of water, salt and pepper. When the water boils, add the pipettes and the hearts and let it boil for 15 minutes.
Pour the washed rice into the pot and simmer until it swells and absorbs water. Turn off the heat and add green parsley.
I served cucumbers with vinegar, put in the fall. Good appetite !

Try this video recipe too


Turkey pilaf

The turkey, after being cleaned and washed, is cut into pieces, portions or quarters, and boiled in a bowl with water and salt. After boiling, froth. Then add the cleaned and whole onions and vegetables, letting them boil with the meat. After the meat has boiled, remove and place in a bowl. Then strain all the soup. From the amount of soup, it is suitable for one part to be used for pilaf, in the proportion of 2 parts soup for one part of pilaf, and the rest is put over the turkey meat so that it does not stand without juice. The pilaf is prepared as follows: choose the rice, wash it with cold water, drain the water well through a sieve and pull in 3/4 of the amount of butter. Extinguish with poultry soup (2 servings of soup per serving of rice), bring to a boil, cover with a lid and place in the oven for 30 minutes.

When served, shape the rice on a plate, with the piece of poultry next to or on top and sprinkle with melted butter from the remaining amount.