Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 800 gr turkey breast
- 1 bunch of fresh tarragon or 1 tablespoon dry
- 3 tablespoons mustard with grains
- 2/3 cup milk with less fat
- salt and pepper
- 2 cups basmati rice
- 4 1/2 cups water
Directions
Cut the turkey into thin strips and sauté in a pan with 2 tablespoons of oil, sprinkle the salt and pepper and add a little water, leave to boil until it becomes tender.
The time depends on the thickness of the strips, the smaller they are the faster they cook. As soon as the turkey becomes tender add the mustard, the estragon and the milk and boil on a low temperature until the sauce thickens.
In another small pan boil the water and pour the rice with a little salt. Boil for 15 minutes and remove from the burner then cover with a towel and leave for 10 minutes. Place even quantities on the 4 plates and garnish with the rice.
Category:Albanian Recipes
Category:Albanian Meat Dishes