One-pan Moroccan-style rice
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Inspired by the flavours of North Africa, this colourful one-pan recipe transforms turkey mince into something special.
Ingredients
Turkey breast mince
500 g
Brown onion
1 medium, finely chopped
Ras el hanout
1½ tbs
Canned chickpeas, rinsed and drained
1 400g can
Basmati rice
225 g, rinsed
Dried apricots
70 g, chopped
Chicken stock cube
1 individual, gluten-free variety, (to make 450ml chicken stock)
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Pomegranate
75 g, seeds
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook turkey and onion, stirring to break up lumps, for about 5 minutes or until turkey is no longer pink and onion is soft. Add ras el hanout. Cook, stirring, for a further 1 minute, then stir in chickpeas, rice and apricots.
2
Stir in stock and bring to the boil. Reduce heat, cover and simmer for 10 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stand covered for 3 minutes.
3
Stir in half the parsley. Season with salt and pepper. Serve topped with yoghurt, pomegranate seeds and remaining parsley.
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