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Ingredients
- 3 cups of baldo rice
- 200 grams of turkey livers
- 3 tablespoons of currants
- 3 tablespoons of peanuts
- 4.5 glasses of broth (you can also boil the turkey and use its juice if you wish)
- 45 grams of butter
- 2 onions
- 1 cup boiled chestnut
- 3 sprigs of parsley
- Salt
- 3 cups of baldo rice
- 200 grams of turkey livers
- 3 tablespoons of currants
- 3 tablespoons of peanuts
- 4.5 glasses of broth (you can also boil the turkey and use its juice if you wish)
- 45 grams of butter
- 2 onions
- 1 cup boiled chestnut
- 3 sprigs of parsley
- Salt
How to make turkey rice recipe?
Before you start making your rice, start by preparing fruits such as chestnuts and currants.
Pre-boil and peel the chestnuts.
After removing the currant stems, soak in warm water.
Put the rice in salty hot water and let it steep for 30 minutes.
Chop the turkey’s liver in the size of the backgammon dice.
Peel and mince the onions.
Peel the parsley and chop finely.
Clean and wash the currant stems and put them in lukewarm water.
Melt the butter in a pan and fry the onion and liver.
Wash the rice and drain it.
Add it to the roasted onions and season with salt.
Fry for 10 minutes, stirring constantly, over high heat.
Add currants, peanuts, broth and boiled whole chestnuts and cook until the water boils.
Close the lid, turn down the stove and cook until the rice water is absorbed.
Take it from the stove, cover it with a paper towel and let it rest for 10 minutes. Serve hot.
