Roast turkey pilaf
6
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Turkey goes brilliantly with the warm, aromatic spices of Middle Eastern cooking.
Ingredients
Brussels sprouts, raw
350 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Celery, Raw
2 stick(s)
Garlic
2 clove(s)
Cardamom Pods
1 teaspoon(s)
Cinnamon Stick
1 stick(s)
Cumin seeds
1 teaspoon(s), level
Brown Rice, dry
200 g
Chicken stock cube(s)
1 cube(s)
Roast turkey, skinless
200 g
Coriander, fresh
2 tablespoon(s)
Chilli flakes
½ teaspoon(s), level
Instructions
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.
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