SAUTÉE'D PULLET WITH ALMONDS WITH A SIDE OF RICE WITH APRICOT AND MUSHROOM
Orkide Sunflower Oil, Orkide Joy of the Table Vegetable Margarine
INGREDIENTS 
4 pieces of pullet breast fillet
50g of almonds
100g of dried apricots
100g of mushroom (thin sliced)
½ dill or parsley
1 tomato
2 cloves of garlic
250g of rice
50g of almonds
100g of dried apricots
100g of mushroom (thin sliced)
½ dill or parsley
1 tomato
2 cloves of garlic
250g of rice
RECIPE 
Dice the pullet fillets and sautée in a pan in Orkide Sunflower Oil. Add the almonds and keep sautée'ing until roasted.
For the rice with apricot
Wet the rice in warm water for 20 minutes, then strain. Stirfry the rice in a pan with Orkide Joy of the Table Bucket Margarine, add fine diced dried apricots and thin sliced mushrooms. Soften the rice with salt and hot chicken broth and let it sit. Add the fine diced dill and parsley and mix well. Distribute the rice of the plates and place the pullets on top.
Gratia our Executive Chef Nejdet Polat
For the rice with apricot
Wet the rice in warm water for 20 minutes, then strain. Stirfry the rice in a pan with Orkide Joy of the Table Bucket Margarine, add fine diced dried apricots and thin sliced mushrooms. Soften the rice with salt and hot chicken broth and let it sit. Add the fine diced dill and parsley and mix well. Distribute the rice of the plates and place the pullets on top.
Gratia our Executive Chef Nejdet Polat
