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Turkey, Almond, and Cranberry Pilaf

Categories: Entertaining, Kid-friendly, Low-fat
Type: Side Dishes

Rice pilaf tastes even more delicious when turkey, almonds, and cranberries are added to it.

Prep Time: 15M

Cooking Time: 40M

Serves: Serves 4


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 11/4 cups basmati rice
  • 12oz (350g) leftover roast turkey, sliced or shredded, skin removed
  • 3 cups hot vegetable or chicken stock
  • 1 cup sliced almonds, toasted
  • 11/2 cups dried cranberries
  • handful of fresh thyme sprigs, leaves picked
  • sea salt and freshly ground black pepper
Turkey, Almond, and Cranberry Pilaf photo

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  1. Heat the oil in a flameproof casserole over low heat. Add the onion, and cook gently for about 5 minutes until soft. Add the garlic, and cook, stirring, for a few seconds. Stir in the rice to coat well.
  2. Pour in the stock, and bring to a boil. Reduce the heat slightly, and stir in the turkey. Simmer gently, covered, adding more hot stock or water, if needed, for 20-25 minutes or until the stock has been absorbed and the rice is tender. Season with salt and pepper.
  3. Just before serving, add in the cranberries, almonds, and thyme and gently stir through. Serve hot, with a crisp salad and fresh crusty bread on the side.
  • Serves 4

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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