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Turkey & edamame bean pilaff
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1 of your 5 a day
Rich in niacin
1 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
4 cardamom pods, lightly crushed
1 tsp ground cumin
1 cinnamon stick
100g brown basmati rice
400ml hot vegetable stock
200g cooked turkey, shredded
100g defrosted edamame shelled (soy beans)
½ x 28g pack fresh coriander, roughly chopped
Cranberry sauce, to serve (optional)
1. Toast the hazelnuts by dry frying in a small pan for 5 minutes, stirring occasionally until golden. Cool, then roughly chop. Set aside.
2 Return the pan to the heat with the oil and gently fry the onions and garlic for 5 minutes, until softened. Add the spices and rice, then stir fry for 1–2 minutes.
3. Pour in the hot stock, reduce the heat to low, cover and simmer for 25-30 minutes until the stock is nearly all absorbed. Stir in the turkey, soy beans and hazelnuts and continue to cook for 5 minutes until everything is piping hot.
4. Season to taste and then scatter over the coriander. Divide between 2 warm bowls and serve with a dollop of cranberry sauce if you wish.
Typical values per serving:
This recipe was first published in January 2017.