WINTER PILAF
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
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
HARVEST RICE PILAF
Favorite fruit ingredients merge with the flavors of New Orleans to create a tasty side dish for holiday feasts. Start with a box of Zatarain's Rice Pilaf and stir in apples, cranberries, onions and pecans - perfect for any occasion.
Provided by Zatarains
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until softened.
- Stir in apple juice, water, Rice Mix, apple and pecans. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Nutrition Facts : Calories 164.4, Fat 12.2, SaturatedFat 1.2, Sodium 5.5, Carbohydrate 14.4, Fiber 2.7, Sugar 9.5, Protein 1.6
TURKEY-BROWN RICE PILAF
You need the planned-overs from Grilled Jamaican Turkey to make this easy pilaf, so make sure you've planned ahead!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Chop turkey. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, carrot, onions and celery in oil 5 minutes, stirring frequently, until vegetables are tender and rice is toasted light brown.
- 2. Stir in broth and turkey; reduce heat to medium-low. Cover and cook about 5 minutes, stirring occasionally, until hot. Top with cheese and parsley.
COLLEGE INN® HARVEST TURKEY RICE PILAF
Serve this flavorful turkey rice pilaf as a hearty side dish or a light main course.
Provided by Allrecipes Member
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Cook onion, celery, mushrooms and garlic in oil until tender.
- Add rice; cook and stir, 3 minutes. Stir in broth, rosemary and thyme.
- Bring to boil; reduce heat. Cover and simmer 12 minutes.
- Add turkey; cover and simmer 5 to 10 minutes longer or until liquid is absorbed and rice is tender. Garnish with chopped parsley, if desired.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 42.8 g, Cholesterol 39.9 mg, Fat 6.5 g, Fiber 1.4 g, Protein 20.5 g, SaturatedFat 1.5 g, Sodium 241 mg, Sugar 1.7 g
TURKEY AND VEGETABLE PILAF
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 15
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.
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