Mild Turkey Strips with Mushrooms and Rice

During the early weeks of pregnancy, the stomach is often quite sensitive. This mild turkey dish with rice and mushrooms provides comforting, gentle energy. The combination of tender meat and easily digestible rice is particularly soothing.

Ingredients for 2 to 3 portions

• 350 g turkey breast
• 250 g fresh mushrooms
• 1 small onion
• 150 g rice (such as basmati)
• 200 ml vegetable broth
• 100 g crème fraîche (pasteurized)
• 1 tbsp canola oil
• A pinch of salt and some fresh parsley

Preparation

1. Cook the rice in lightly salted water according to the package instructions.
2. Cut the turkey breast into fine strips and clean the mushrooms.
3. Finely dice the onion and slice the mushrooms.
4. Heat the oil in a pan and cook the meat thoroughly until lightly browned.
5. Add the onions and mushrooms and sauté them briefly.
6. Pour in the vegetable broth and let everything simmer gently for about five minutes.
7. Stir in the crème fraîche and season with salt and parsley.
8. Serve the turkey mixture alongside the warm rice.

Good to know

This dish stores beautifully in the fridge for the next day. Make sure to heat the meat thoroughly when reheating. Fresh parsley added right at the end gives a lovely, bright flavor.

When things feel difficult

If you are experiencing strong morning sickness, simply leave out the onions. Plain rice with a little broth is also a wonderful choice if meat does not appeal to you right now. Trust your body and eat what feels right.

Note

If you have questions about your diet during pregnancy or experience ongoing discomfort, please consult your OB-GYN or midwife.