Turkey Gyros And Wild Rice Soup

Cumin, salt, pepper, oregano, onion, and garlic are all mixed with ground turkey and lemon juice. 4 thin patties should be formed. The patties should be cooked through after 10 to 12 minutes of tossing them often in canola or olive oil over medium heat.

Slice each piece of bread in half along the edge. Divide to create a pocket. Put a patties in every pocket. Place lettuce on top. Combine yoghurt, sugar, and chopped mint. Add the cucumber and stir. Onto lettuce, spoon. tomato on top

• The Turkey Gyros
• Water, 2 tablespoons

• 1 pound of turkey meat
• a pinch of salt
• Lemon juice, 1 tablespoon
• 12 teaspoon of oregano leaves, dried
• 12 tsp of cumin seeds
• 2 smashed garlic cloves
• 1/4 cup pepper
• two teaspoons of olive or canola oil
• 1 small onion, almost 1/4 cup, diced
• 2 cups of lettuce shreds
• pitas, four (6-inch diameter)
• 1 tablespoon of freshly chopped mint
• 1 teaspoon of mint leaves, dried
• 12 cup of unflavored yoghurt
• 1 small cucumber, seeded, and around 3/4 cup of chopped cucumber
• 1 chopped medium tomato
• Sugar, 1 teaspoon

a wild rice soup

• 1 medium carrot, shredded rough
• 2 medium celery stalks, cut into slices
• 1 sliced little green pepper
• 1 medium onion, almost 1/2 cup, chopped
• three tablespoons of regular flour
• 2 tablespoons of margarine or butter
• 1/4 cup of pepper a pinch of salt
• water, 1 cup Wild rice cooked to 112 cups
• Half-and-half, 1 cup
• 16 ounces of chicken broth from one can
• 1/4 cup chopped parsley
• toasted slivered almonds, 1/3 cup

Wash 1 cup of wild rice by placing it in a wire strainer before cooking. To completely clean, run cold water through it while lifting the rice with your fingertips. 2 12 cups of water, the rice, and 1 teaspoon of salt, if preferred, should be brought to a boil in a 3-quart saucepan. Stir the mixture occasionally. Warm up less. For 40 to 50 minutes, simmer under cover until the meat is soft. It takes about 30 minutes to cook the rice. If the rice appears to be sticking to the pan, add 1/4 cup of water. Rice should be taken out of the pan and set aside.

In a 3-quart pot with butter, stir and simmer the carrot, celery, green pepper, and onion for about 5 minutes, or until the celery is soft. Add salt, pepper, and flour and stir. Stir in the wild rice, water, and chicken broth. till boiling, heat. Reduce heat next.

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About 15 minutes of simmering time with periodic stirring is required. Add the half-and-half, parsley, and almonds. Wait until heated (do not boil).

The seed of the grass that grows in marshes is known as wild rice. It is dark green and brown in colour and has a distinct, nut-like flavour. It is occasionally mixed with white rice or brown rice to reduce costs because it can be more expensive than those types of rice. About three cups of cooked rice can be made from one cup of raw wild rice. One can classify wild rice as a grain. Other grains include split wheat, bulgur, barley, and kasha.

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