Just grab a pouch of ready-cooked basmati or wild rice and heat through with the spices, cooked onions and shredded turkey.
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.