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Autumn Turkey and Mushroom Stroganoff with Brown Rice
Autumn Turkey and Mushroom Stroganoff with Brown Rice

Autumn Turkey and Mushroom Stroganoff with Brown Rice
A hearty and nutritious turkey stroganoff with seasonal mushrooms served over brown rice.
Autumn Turkey and Mushroom Stroganoff with Brown Rice
Ingredients:
1
Servings
  • 200
    g
     turkey breast
  • 100
    g
     brown rice
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 100
    g
     low-fat sour cream
  • 200
    ml
     chicken broth
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Autumn Turkey and Mushroom Stroganoff with Brown Rice
Instructions:
  1. Cook the brown rice according to package instructions.
  2. Slice the turkey breast into thin strips.
  3. Heat olive oil in a pan over medium heat. Add sliced onion and minced garlic, sauté until soft.
  4. Add turkey strips to the pan and cook until browned.
  5. Add sliced mushrooms and cook until they release their moisture.
  6. Pour in chicken broth and bring to a simmer. Cook for about 10 minutes.
  7. Stir in low-fat sour cream and season with salt and black pepper.
  8. Simmer for another 5 minutes until the sauce thickens slightly.
  9. Serve the stroganoff over cooked brown rice and garnish with chopped parsley.
Nutrition Per Serving 900 g Per 100g
Energy 668 kcal 74 kcal
Protein 50 g 5.6 g
Fibre 8 g 0.9 g
Salt 2 g 0.2 g
Sugar 6 g 0.7 g
Carbohydrates 70 g 7.8 g
Fat 20 g 2.2 g
  • 200
    g
     turkey breast
  • 100
    g
     brown rice
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 100
    g
     low-fat sour cream
  • 200
    ml
     chicken broth
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Cook the brown rice according to package instructions.

Slice the turkey breast into thin strips.

Heat olive oil in a pan over medium heat. Add sliced onion and minced garlic, sauté until soft.

Add turkey strips to the pan and cook until browned.

Add sliced mushrooms and cook until they release their moisture.

Pour in chicken broth and bring to a simmer. Cook for about 10 minutes.

Stir in low-fat sour cream and season with salt and black pepper.

Simmer for another 5 minutes until the sauce thickens slightly.

Serve the stroganoff over cooked brown rice and garnish with chopped parsley.

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