Winter Pilaf
This aromatic leftover turkey and rice bowl is a delightful way to enjoy your holiday leftovers. Flavors of cardamom, cumin, and cinnamon infuse the dish with warmth, while the toasted nuts and fresh coriander add a delightful crunch and freshness. Enjoy this comforting meal with a dollop of cranberry sauce that enhances the festive spirit.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 394 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 0.46 milligram of sodium
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