- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red or white onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 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
The traditional Christmas bird, turkey is good to eat all year round though is only readily…
- handful toasted nuts
- handful coriander, roughly chopped
- leftover cranberry sauce, to serve
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
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.
Short of time?
Just grab a pouch of ready-cooked basmati or wild rice and heat through with the spices, cooked onions and shredded turkey.