Cook the long-grain rice according to package directions. Cut the turkey cutlet into cubes. Peel and chop the onions.
Rinse the zucchini, mushrooms and carrot, cut the zucchini and mushrooms into slices, the carrot into sticks.
Heat clarified butter in a frying pan on 3 or automatic cooking zone 9-12, brown the turkey cubes, add the onion cubes and mushroom slices and sauté on 21/2 or automatic cooking zone 6-8. Pour in clear soup.
Add the zucchini slices and carrot sticks and cook for 5-8 minutes. Then add the peas and fold in the long grain rice from the cooking bag. Bring to the boil again on 3 or possibly automatic heat 9-12, sprinkle with oregano leaves.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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