Turkey Cranberry Pilaf Recipes

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PERSIAN CRANBERRY RICE PILAF



Persian Cranberry Rice Pilaf image

Fragrant, slightly sweet, and delicious, Persian cranberry rice pilaf. This rice pilaf is perfect to serve as a side for Thanksgiving. It's studded with dried cranberries and pistachio and super fragrant from sweet saffron. This saffron rice will be a hit all around!

Provided by Marzia

Categories     Dinner

Time 50m

Number Of Ingredients 11

2 cups basmati rice
3 tablespoons clarified butter (ghee) or butter
1 cup onions, thinly sliced
1/2 teaspoon turmeric
1/3 cup granulated sugar
1 teaspoon sumac powder (optional)
1 1/2 cups dried cranberries (or dried cherries)
1/4 teaspoon salt
1 tablespoons olive oil
1/4 teaspoon saffron (soaked in 2 tablespoons hot water for 10 minutes)
1/3 cup roasted shelled pistachios (or slivered almonds or pecans)

Steps:

  • Wash the basmati rice thoroughly and soak in water for 30 minutes. If you've got the time soak for up to 2 hours. The longer you soak, the more tender the rice.
  • Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté them for 3 -4 minutes until they turn translucent. Add the turmeric, sumac powder, cranberries, and salt. Allow the cranberries to cook for 1 minute, then add the sugar, along with 2 tablespoons of water so the onions and cranberries can soak up the sugar. Allow to cook for 3 minutes or until the cranberries soak up all the liquid, turn off the stove and remove from heat.
  • Fill a large pot with water and bring to a boil (see notes). Drain the rice and add to the boiling water and cook on medium heat for 6-8 minutes or until al dente. Drain the rice and rinse under cool running water to stop cooking; drain. Pour the tablespoon of olive oil into the base of the same pot. Add the rice and pour the saffron water over the rice evenly. Top with the cranberry mixture and the pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to help cook the rice through. Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes. Turn off heat and let the rice sit for 5 minutes. Serve warm.

CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Provided by BOGINIA2

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Steps:

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  • Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  • Pour chicken broth into skillet and season with kosher salt and black pepper.
  • Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
  • Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g

TURKEY-CRANBERRY PILAF



Turkey-Cranberry Pilaf image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 14

3/4 cup long-grain rice
1 1/2 cups no-salt-added chicken stock or broth
1 small bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
12 ounces whole onion or 11 ounces chopped, ready-cut onion
1 teaspoon olive oil
4 ounces whole green pepper or 3 ounces chopped, ready-cut pepper
2 cups cooked turkey
4 tablespoons cranberry-orange relish
2 tablespoons dried cranberries
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Combine the rice, stock or broth, bay leaf, cumin, cinnamon and nutmeg; bring to a boil, then reduce heat to simmer. Cover, and cook for a total of 17 minutes, until rice is tender and liquid has been absorbed.
  • Chop the whole onion. Heat a nonstick pan until it is very hot, reduce heat to medium high, add the oil and saute the onion until it begins to soften.
  • Meanwhile, wash, trim, seed and chop the whole pepper, add to onion and cook until pepper begins to soften.
  • Cut up the turkey, and stir into the onions with the relish and the cranberries.
  • Add the cooked rice; remove the bay leaf, and mix the rice with the turkey mixture. Season with salt and pepper.

Nutrition Facts : @context http, Calories 734, UnsaturatedFat 7 grams, Carbohydrate 104 grams, Fat 11 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 16 grams, TransFat 0 grams

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