Wild rice with mushrooms, chestnuts and turkey

Ingredients

For 1 serving

• Wild rice55 g
• Turkey breast130 g
• Cremini mushrooms120 g
• Dried chestnuts15 g
• Shallot20 g
• Extra virgin olive oil10 g
• Fresh sage3 g
• Saltto taste
• Black pepperto taste

In season: October – December

Method

1. Put the dried chestnuts in a bowl, cover with hot water and soak for 10 minutes; meanwhile bring a pan of water to the boil.
2. Rinse the wild rice, add it to the salted boiling water with the drained chestnuts and cook for 45 minutes over medium heat, until the grains split open and are tender but still chewy; drain.
3. Meanwhile cut the turkey breast into cubes of about 2 cm; wipe the mushrooms with damp kitchen paper, trim the stalk ends and slice them; finely chop the shallot.
4. During the last 15 minutes of the rice, heat half the olive oil in a frying pan over medium-high heat with the sage leaves and brown the turkey for 5–6 minutes, until golden; salt it and set aside.
5. In the same pan heat the remaining oil and fry the shallot and mushrooms for 5 minutes over high heat, until the mushrooms are golden and their liquid has evaporated; salt only at the end so they don't release water.
6. Break up the chestnuts, add the rice, chestnuts and turkey to the pan and toss for 2 minutes over medium heat. Finish with a grind of black pepper.