Kalkunblanquette with mango and black rice

Name: Kalkunblanquette with mango and black rice
Yield: 2
Ingredients: Corn flour; Pepper; Salt; ½ Onion, the stucco with 2 cloves; ½ Mango, peeled and diced; 1 dl Whipped cream; 100 g Black rice (available inter alia in kvickly), from Thailand (which can also be used wild rice); 3 Spring onions into small pieces; 3 dl Chicken broth; 400 g Turkey meat into cubes; 5 whole Peppercorn

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Kalkunblanquette with mango and black rice

		Corn flour
		Pepper
		Salt
½		Onion, the stucco with 2 cloves
½		Mango, peeled and diced
1	dl	Whipped cream
100	g	Black rice (available inter alia in kvickly), from Thailand (which can also be used wild rice)
3		Spring onions into small pieces
3	dl	Chicken broth
400	g	Turkey meat into cubes
5	whole	Peppercorn

Instructions for Kalkunblanquette with mango and black rice

To prepare the Kalkunblanquette with mango and black rice recipe, please follow these instructions:

Rinse the rice well. Boil approximately 45-50 my.

Turkey meat is cooked tender in broth with onions and peppercorns. Boil about 25 mins. Creamed off during cooking. The meat is taken up. Onions and peppercorns are removed. The broth is boiled into by half, add whipping cream, boil up and smoothed over with corn flour. Add mango and scallion and cook again for a few minutes. Season with salt and pepper.

Server with black rice.

Kalkunblanquette with mango and black rice

Ingredients for Kalkunblanquette with mango and black rice

Instructions for Kalkunblanquette with mango and black rice

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