Photo of Roast turkey pilaf by WW

Roast turkey pilaf

Points® value
Total Time
55 min
25 min
30 min
Turkey goes brilliantly with the warm, aromatic spices of Middle Eastern cooking.


Brussels sprouts, raw

350 g

Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped

Celery, Raw

2 stick(s)


2 clove(s), crushed

Cardamom Pods

1 teaspoon(s), 4 pods

Cinnamon Stick

1 stick(s)

Cumin seeds

1 teaspoon(s), level

Brown Rice, dry

200 g

Chicken stock cube(s)

1 cube(s), made with 1 litre of hot water

Roast turkey, skinless

200 g

Coriander, fresh

2 tablespoon(s)

Chilli flakes

½ teaspoon(s), level


  1. Preheat the oven to 180C fan. Put the brussel sprouts in a roasting tray, spray with calorie controlled spray. Season well and roast in the oven for around 20 minutes, or until soft.
  2. Meanwhile mist a large pan with cooking spray and add the onion and celery. Cook, stirring regularly for 5 minutes or until starting to soften. Add the garlic and fry, stirring, for a further 2 minutes.
  3. Add the spices and season. Cook, stirring for 1 minute, then stir in the rice and chicken stock. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes, removing the lid after 20 minutes.
  4. Add the turkey and Brussel sprouts and cook for a further couple of minutes, uncovered, until the rice is tender and the turkey is warmed through. Stir in the coriander and season to taste.
  5. Divide between 4 warm serving plates.