A spicy way to use turkey leftovers
Indian-Spiced Turkey and Rice Pilaf
2 cups (220 g) carrots, grated 3 shallots, chopped 3 tbsp butter 2 cups (460 g) basmati rice 31/2 cups (875 mL) chicken broth 1/3 cup (45 g) raisins 1 tsp garam masala 2 cups (340 g) leftover cooked turkey, diced or shredded 1/4 cup (10 g) cilantro leaves In a large non-stick skillet over medi- um-high heat, soften the carrots and shallots in the butter. Add the rice and stir to coat. Add the broth, raisins and garam masala. Season with salt and pepper. Bring to a boil and simmer for 20 minutes or until liquid has absorbed.
Remove from the heat. Top the rice with the turkey. Cover and let rest for 10 minutes. Sprinkle with cilantro leaves and gently stir. Adjust seasoning.
Makes 6 servings.