Turkey Pilaf

Name: Turkey Pilaf
Ingredients: 1 tbsp olive oil; 1 1/4 lb turkey breast, thinly sliced; 1 None medium onion, thinly sliced; 1 clove garlic, thinly sliced; 1 sprig fresh cilantro with root attached, leaves removed and reserved, root and stem finely chopped; 1 None cinnamon stick; 1 tsp yellow mustard seeds; 10.5 oz basmati rice; 1 2/3 cups chicken stock; 1/2 cup dried cranberries; 1/4 cup unsalted pistachios, roughly chopped

11 ingredients

4 steps

Ingredients

1 tbsp olive oil
1 1/4 lb turkey breast, thinly sliced
1 None medium onion, thinly sliced
1 clove garlic, thinly sliced
1 sprig fresh cilantro with root attached, leaves removed and reserved, root and stem finely chopped
1 None cinnamon stick
1 tsp yellow mustard seeds
10.5 oz basmati rice
1 2/3 cups chicken stock
1/2 cup dried cranberries
1/4 cup unsalted pistachios, roughly chopped

Directions

1

Heat oil in a large saucepan over medium heat. Cook turkey, in batches, until browned. Remove from pan.
2

Add onion to pan and cook, stirring, until softened. Add garlic, chopped cilantro root and stem, cinnamon and mustard seeds. Cook, stirring, until fragrant. Stir in rice, stock and 1 2/3 cups water. Bring to a boil then reduce heat and simmer, covered, for 10 mins, or until rice is tender.
3

Stir turkey and cranberries into pilaf and cook for 5 mins. Season to taste. Cover and let stand for 5 mins.
4

Serve pilaf sprinkled with nuts and cilantro leaves.