Winter pilaf

Winter pilaf

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(11 ratings)

Prep: 10 mins Cook: 35 mins


Serves 2
A quick midweek meal that will help you use up leftover turkey, goose or duck, nuts and even a dollop of cranberry sauce

Nutrition and extra info

Nutrition: per serving

  • kcal394
  • fat18g
  • saturates3g
  • carbs46g
  • sugars5g
  • fibre2g
  • protein14g
  • salt0.46g
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  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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…


  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.

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Comments, questions and tips

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9th Jan, 2019
Never ever ever will I override my own instincts and make a risotto with brown rice! Terrible and it takes ages to have it properly cooked in.
10th Apr, 2013
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.
19th Oct, 2012
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!
8th May, 2012
My family love this! Very quick and easy - often just use chicken breast cooked on griddle.
1st Jan, 2012
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.
8th Jan, 2011
A rather poor turkey pilaf recipe. There are others. I shall try again with a different rice mix.
5th Jan, 2011
Horrid. Managed to be both bland and taste of too much cumin.
julietc's picture
30th Dec, 2010
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!!
28th Dec, 2010
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!
27th Dec, 2010
Very nice plate of food and great for using up the festive leftovers.


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