Turkey Pilaf Recipes

Steps:

• Preheat oven to 375 degrees. Heat stock in a medium saucepan over medium-low heat; season with salt and pepper.
• Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add onions and a pinch of salt; cook, covered, until translucent, 6 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in carrots, celery, and remaining tablespoon oil; season with salt and pepper; cook for 2 minutes. Stir in cumin and oregano. Add white wine; increase heat to medium-high. Cook until almost all of liquid is evaporated, 3 to 4 minutes. Stir in tomatoes; reduce heat to medium. Season with salt and pepper; cook for 2 minutes. Stir in turkey and rice.
• Add heated stock to pot; bring to a boil. Season with salt and pepper. Stir in peas; simmer until rice is just covered with liquid. Cover, and transfer to oven. Bake for 20 to 25 minutes. Let stand, covered, for 5 minutes. Fluff rice with a fork. Stir in parsley. Serve immediately.

Steps:

• In a skillet over medium high heat, melt butter and add rice, stirring and cooking til golden.
• Add soup mix, then stir in water.
• Simmer, covered, for 20 minutes or until water is absorbed and the rice is tender.
• Add turkey and heat through.
• Serve, if desired, with coconut, chopped peanuts, raisins or chutney.

Steps:

• 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.

Steps:

• In a medium-sized saucepan, melt the butter over medium-high heat. Add the green pepper and mushrooms and saute for 5 minutes. Add the remaining ingredients, stirring until blended. Bring to a boil, then reduce the heat to low. Simmer, covered, for 30 minutes or until all the liquid has evaporated.

Steps:

• Heat the oven to 400 degrees.
• Saute the onion in 1 tablespoon of hot oil until it begins to soften. Stir in the rice, turmeric and cumin and cook, stirring until rice is coated.
• Add the chicken or turkey stock and raisins; bring to boil; reduce heat and cover. Cook rice for 17 minutes, until liquid has been absorbed and rice is tender. Stir in peas and almonds. Season with pepper and, if desired, salt. Set aside.
• Lightly grease a three-quart casserole with olive oil. Lay one sheet of phyllo in casserole so that the dough overhangs edge of casserole. Lightly brush with some of remaining oil. Top with second sheet, at right angle of first sheet, and oil. Continue until five sheets have been layered.
• Place half the rice mixture on the phyllo; top with turkey and then top with remaining rice.
• Arrange one sheet of phyllo over rice and brush lightly with oil; repeat with remaining two sheets. Trim edges so that only enough dough hangs over to tuck into sides of casserole. Brush top with oil and bake for 30 minutes, until top is golden brown and sides are beginning to brown. Cool about 10 minutes and serve.

Steps:

• Chop turkey. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, carrot, onions and celery in oil 5 minutes, stirring frequently, until vegetables are tender and rice is toasted light brown.
• 2. Stir in broth and turkey; reduce heat to medium-low. Cover and cook about 5 minutes, stirring occasionally, until hot. Top with cheese and parsley.