Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, turkey pilaf. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
In a large skillet heat oil over medium heat. Stir in undrained tomatoes, rice, broth, salt, cumin, chili powder, cinnamon, and ginger. In a skillet over medium high heat, melt butter and add rice, stirring and cooking til golden.
Turkey Pilaf is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Turkey Pilaf is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have turkey pilaf using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Turkey Pilaf:
- Prepare 500 g cooked turkey, diced
- Take 3 onions, chopped
- Make ready 3 cloves garlic, chopped
- Prepare 1 leek, sliced (optional)
- Make ready 250 g button mushrooms, sliced
- Take 2 peppers, green, red or mixed,deseeded and sliced
- Make ready 2 sticks, celery, sliced
- Prepare 250 g unsmoked bacon, diced
- Get 400 g long-grain rice
- Make ready Large knob butter
- Get 1 litre turkey or chicken stock
- Take 375 ml dry white wine
- Make ready Ground black pepper
- Prepare Salt
- Make ready 1-2 tomatoes, cut into wedges
- Prepare Small bunch coriander, chopped leaves only
- Make ready 1 tsp sumac
Add the rice and stir to coat. Add the broth, raisins and garam masala. Pilaf is a rice dish made from simmering grains in a stock or broth, and there are variations on the dish in cuisines across the world. Andrew MacKenzie tops his basmati pilaf with lean turkey steak, pairing perfectly with other festive favourites including dried cranberries and pistachio.
Steps to make Turkey Pilaf:
- Pre-heat oven to Gas Mark 3 or electric equivalent. My Neff Circotherm setting is 150C.
- Melt the butter in casserole and gently fry the onions, without stirring unless sticking, for 3 minutes.
- Add the garlic and stir and continue gently frying until both onions and garlic are tender, say another 2 minutes.
- Add the celery (and optional leek if wished), stir and fry for one further minute.
- Add the bacon, stir and continue gently frying for another 3 minutes.
- Add the turkey, peppers, mushrooms, rice, sumac and seasoning and stir thoroughly.
- Pour in the wine and stock and bring it all to the boil, occasionally stirring gently.
- Cover and transfer to the pre-heated oven and cook until the liquids are absorbed and the rice is sufficiently (but not over-!) cooked. This should take 35-40 minutes.
- It’s worth checking after about 25 minutes to ensure that the dish doesn’t “run dry” before the rice is cooked. This very rarely happens but a splash or two of water can be added if necessary. The aim is to have a moist but definitely not “wet” end-product: I.e., nice, tender and fluffy cooked rice.
- Either serve directly from the casserole or turn on to a warmed serving dish. Whichever you choose, garnish with tomato wedges, then sprinkle on the chopped coriander leaves and serve on hot plates.
Coming together in under an hour, this simple turkey recipe makes the perfect midweek meal. Rice pilaf is famous all over the world and served in some of the finest restaurants as a side dish to poultry or red meats. In Turkey, pilav (pee-LAHV) is the word used to describe not only one, but a whole array of dishes made with rice. Now this pilaf is my third turkey leftovers post. I've also shared a leftover turkey soup and a leftover turkey curry too and this pilaf recipe is another fresh, easy and healthy way to use up those leftovers!.
So that’s going to wrap it up for this exceptional food turkey pilaf recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
