Win­ter pi­laf


This tasty idea is great for us­ing up left­over tur­key and cran­berry sauce. Serves 2 Prep 10 mins Cook 35 mins Q Q Q

1 tsp olive oil 1 red or white onion, chopped 1 gar­lic clove, crushed 4 car­damom pods, bashed 1 tsp ground cumin 1 cin­na­mon stick 100g mixed brown and wild rice

(or bas­mati) 300ml veg­etable stock hand­ful left­over cooked tur­key, thawed

if frozen or chicken, shred­ded hand­ful toasted nuts hand­ful co­rian­der, roughly chopped left­over cran­berry sauce, to serve 1 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. 2 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. PER SERV­ING 394 kcals, fat 18g, sat­u­rates 3g, carbs 46g, sug­ars 5g, fi­bre 2g, pro­tein 14g, salt 0.5g

£1.05 per serv­ing

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