Turkey And Vegetable Pilaf Recipes

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TURKEY AND VEGETABLE PILAF



Turkey and Vegetable Pilaf image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 15

3 cups Turkey Stock, or canned low-sodium chicken broth
Coarse salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
2 cups onion, chopped into 1/2-inch pieces
1 1/2 cups carrots, chopped into 1/2-inch pieces
1 cup celery, chopped into 1/2-inch pieces
4 cloves garlic, chopped
1 teaspoon ground cumin
2 teaspoons dried oregano
1/2 cup white wine
1 cup canned crushed tomatoes
2 1/2 cups shredded turkey meat
1 1/2 cups long-grain rice
1 cup frozen peas, defrosted
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees. Heat stock in a medium saucepan over medium-low heat; season with salt and pepper.
  • Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add onions and a pinch of salt; cook, covered, until translucent, 6 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in carrots, celery, and remaining tablespoon oil; season with salt and pepper; cook for 2 minutes. Stir in cumin and oregano. Add white wine; increase heat to medium-high. Cook until almost all of liquid is evaporated, 3 to 4 minutes. Stir in tomatoes; reduce heat to medium. Season with salt and pepper; cook for 2 minutes. Stir in turkey and rice.
  • Add heated stock to pot; bring to a boil. Season with salt and pepper. Stir in peas; simmer until rice is just covered with liquid. Cover, and transfer to oven. Bake for 20 to 25 minutes. Let stand, covered, for 5 minutes. Fluff rice with a fork. Stir in parsley. Serve immediately.

WINTER PILAF



Winter pilaf image

A quick midweek meal that will help you use up leftover turkey, goose or duck, nuts and even a dollop of cranberry sauce

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 12

1 tsp olive oil
1 red or white onion , chopped
1 garlic clove , crushed
4 cardamom pods , bashed
1 tsp ground cumin
1 cinnamon stick
100g mixed brown and wild rice (or basmati)
300ml vegetable stock
handful leftover cooked turkey , goose or duck, shredded
handful toasted nuts
handful coriander , roughly chopped
leftover cranberry sauce, to serve

Steps:

  • Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.

Nutrition Facts : Calories 394 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.46 milligram of sodium

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