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Turkey and Carrot Congee
Prep : 10 min
Cook : 1h
Difficulty : Medium
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Proposed by :
titou
(France)
FODMAP Content
Ingredients
Serves :
Basmati rice : 80 g (measured with a container)
Water : 10 times the volume of rice
Turkey cutlets : 2
Carrots : 4
Ground ginger : 2 tsp
Salt : 1 pinch
Pepper : 1 pinch
Soy sauce : 1 tbsp
Recipe
1. Rinse the rice 2–3 times, discarding the water, then place it in a large pot with 10 times the volume of water.
2. Peel the carrots, slice them (not too thick), and add them.
3. Add the ginger, soy sauce, salt, and pepper, and bring to a boil over high heat.
4. Meanwhile, cut the turkey cutlets into thin strips. Once the water is close to boiling, reduce to low heat and add the turkey, covering the pot halfway.
5. Cook for about 10 minutes, then remove the turkey pieces. Let them cool slightly, shred them with two forks, and return them to the pot.
6. Continue cooking for about 45 minutes, stirring every 10 minutes or so to prevent the rice from sticking to the bottom.
You can add a few parsley or coriander leaves at the beginning of cooking to give the congee extra flavor.
You may also use a cooking robot such as a Thermomix, set at minimum rotation and 90 °C, which makes the recipe much easier.
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