Winter pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tsp olive oil
- 1 red or white onionchopped
- 1 garlic clovecrushed
- 4 cardamom podsbashed
- 1 tsp ground cumin
- 1 cinnamon stick
- 100g mixed brown and wild rice(or basmati)
- 300ml vegetable stock
- handful leftover cooked turkeygoose or duck, shredded
- handful toasted nuts
- handful corianderroughly chopped
- leftover cranberrysauce, to serve
Nutrition: per serving
- kcal394
- fat18g
- saturates3g
- carbs46g
- sugars5g
- fibre2g
- protein14g
- salt0.46glow
Method
step 1
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.
