Winter pilaf

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• SPinchin

  26 December 2010

  SPinchin rated and commented on this recipe

  

  Great and so easy, doubled it for 4, great with mango chutney!

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• silverspoon

  26 December 2010

  silverspoon rated and commented on this recipe

  

  giving this a thumbs down, very bland and tasteless

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• alcno1

  27 December 2010

  alcno1 rated and commented on this recipe

  

  Very nice plate of food and great for using up the festive leftovers.

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• waxbud

  28 December 2010

  waxbud rated and commented on this recipe

  

  Great for the turkey leftovers. I added garam masala, and used brown basmati and turkey stock, right at the end I stirred in some golden raisins for interest - pretty tasty!

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• Juliet

  30 December 2010

  Juliet commented on this recipe

  We loved this and both my husband (chef) and 13 year old son asked for seconds! We used the left over Moroccan Chicken I made for Boxing day and my husbands Cranberry and Orange Chutney provided the topping - huge success!!

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• Steph

  31 December 2010

  Steph rated this recipe

  

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• VictoriaC

  05 January 2011

  VictoriaC rated and commented on this recipe

  

  Horrid. Managed to be both bland and taste of too much cumin.

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• ladysaturn

  08 January 2011

  ladysaturn rated and commented on this recipe

  

  A rather poor turkey pilaf recipe. There are others. I shall try again with a different rice mix.

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• skacore_princess

  01 January 2012

  skacore_princess commented on this recipe

  Great recipe for leftovers. Doubled it for four and despite all of us have second helpings there was still plenty left for lunch the next day. Tasty cold as well. Did add extra cumin for more flavour.

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• Ruth J

  08 May 2012

  Ruth J commented on this recipe

  My family love this! Very quick and easy - often just use chicken breast cooked on griddle.

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• oddspod

  19 October 2012

  oddspod rated and commented on this recipe

  

  Fairly tasty recipe, though could do with a little more flavour. Still a very quick and easy recipe from leftovers. Not sure about the proportions - I made this for only myself, and it was just enough!

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• felicitycornish

  10 April 2013

  felicitycornish rated and commented on this recipe

  

  I took on board the comments here and made a few alterations. Used cardamoms, ground coriander, ground cumin and curry powder. Fried the spices for a few mins before adding the rice to bring out the flavours. Then I used a homemade chicken stock, nice and concentrated. I also added the fresh coriander at the end with the turkey and stirred it in. Served with toasted flakes almonds. It was nice and tasty.

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 35 mins

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

PER SERVING

394 kcalories, protein 14g, carbohydrate 46g, fat 18 g, saturated fat 3g, fibre 2g, sugar 5g, salt 0.46 g

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