Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, turkey pilaf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Turkey Pilaf is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Turkey Pilaf is something which I have loved my whole life. They’re nice and they look wonderful.
In a skillet over medium high heat, melt butter and add rice, stirring and cooking til golden. Add soup mix, then stir in water. In a large skillet heat oil over medium heat.
To get started with this particular recipe, we have to prepare a few ingredients. You can have turkey pilaf using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Turkey Pilaf:
- Get 500 g cooked turkey, diced
- Get 3 onions, chopped
- Prepare 3 cloves garlic, chopped
- Take 1 leek, sliced (optional)
- Take 250 g button mushrooms, sliced
- Take 2 peppers, green, red or mixed,deseeded and sliced
- Get 2 sticks, celery, sliced
- Take 250 g unsmoked bacon, diced
- Prepare 400 g long-grain rice
- Make ready Large knob butter
- Make ready 1 litre turkey or chicken stock
- Prepare 375 ml dry white wine
- Make ready Ground black pepper
- Make ready Salt
- Prepare 1-2 tomatoes, cut into wedges
- Get Small bunch coriander, chopped leaves only
- Prepare 1 tsp sumac
Add the rice and stir to coat. Add the broth, raisins and garam masala. Pilaf is a rice dish made from simmering grains in a stock or broth, and there are variations on the dish in cuisines across the world. Andrew MacKenzie tops his basmati pilaf with lean turkey steak, pairing perfectly with other festive favourites including dried cranberries and pistachio.
Steps to make Turkey Pilaf:
- Pre-heat oven to Gas Mark 3 or electric equivalent. My Neff Circotherm setting is 150C.
- Melt the butter in casserole and gently fry the onions, without stirring unless sticking, for 3 minutes.
- Add the garlic and stir and continue gently frying until both onions and garlic are tender, say another 2 minutes.
- Add the celery (and optional leek if wished), stir and fry for one further minute.
- Add the bacon, stir and continue gently frying for another 3 minutes.
- Add the turkey, peppers, mushrooms, rice, sumac and seasoning and stir thoroughly.
- Pour in the wine and stock and bring it all to the boil, occasionally stirring gently.
- Cover and transfer to the pre-heated oven and cook until the liquids are absorbed and the rice is sufficiently (but not over-!) cooked. This should take 35-40 minutes.
- It’s worth checking after about 25 minutes to ensure that the dish doesn’t “run dry” before the rice is cooked. This very rarely happens but a splash or two of water can be added if necessary. The aim is to have a moist but definitely not “wet” end-product: I.e., nice, tender and fluffy cooked rice.
- Either serve directly from the casserole or turn on to a warmed serving dish. Whichever you choose, garnish with tomato wedges, then sprinkle on the chopped coriander leaves and serve on hot plates.
Coming together in under an hour, this simple turkey recipe makes the perfect midweek meal. So this is what you really use a dinglehopper for! While mom or dad cooks the turkey, guppies can tear the spinach and measure out the raisins and pine nuts. Rice pilaf is famous all over the world and served in some of the finest restaurants as a side dish to poultry or red meats. In Turkey, pilav (pee-LAHV) is the word used to describe not only one, but a whole array of dishes made with rice.
So that is going to wrap it up with this exceptional food turkey pilaf recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
