Turkey-Cranberry Pilaf

Name: Turkey-Cranberry Pilaf
Total time: 30 min
Yield: 2 servings
Ingredients: 3/4 cup long-grain rice; 1 1/2 cups no-salt-added chicken stock or broth; 1 small bay leaf; 1/2 teaspoon ground cumin; 1/4 teaspoon cinnamon; 1/8 teaspoon nutmeg; 12 ounces whole onion or 11 ounces chopped, ready-cut onion; 1 teaspoon olive oil; 4 ounces whole green pepper or 3 ounces chopped, ready-cut pepper; 2 cups cooked turkey; 4 tablespoons cranberry-orange relish; 2 tablespoons dried cranberries; 1/8 teaspoon salt; Freshly ground black pepper to taste

By Marian Burros

Total Time: 30 minutes
Rating: 4(6)
Comments: Read comments

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Ingredients

Yield:2 servings

¾cup long-grain rice
1½cups no-salt-added chicken stock or broth
1small bay leaf
½teaspoon ground cumin
¼teaspoon cinnamon
⅛teaspoon nutmeg
12ounces whole onion or 11 ounces chopped, ready-cut onion
1teaspoon olive oil
4ounces whole green pepper or 3 ounces chopped, ready-cut pepper
2cups cooked turkey
4tablespoons cranberry-orange relish
2tablespoons dried cranberries
⅛teaspoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Combine the rice, stock or broth, bay leaf, cumin, cinnamon and nutmeg; bring to a boil, then reduce heat to simmer. Cover, and cook for a total of 17 minutes, until rice is tender and liquid has been absorbed.
Step 2
Chop the whole onion. Heat a nonstick pan until it is very hot, reduce heat to medium high, add the oil and saute the onion until it begins to soften.
Step 3
Meanwhile, wash, trim, seed and chop the whole pepper, add to onion and cook until pepper begins to soften.
Step 4
Cut up the turkey, and stir into the onions with the relish and the cranberries.
Step 5
Add the cooked rice; remove the bay leaf, and mix the rice with the turkey mixture. Season with salt and pepper.