zoom Turkey & edamame bean pilaff

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    Turkey & edamame bean pilaff

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    Turkey & edamame bean pilaff

    1 of your 5 a day
    Rich in niacin 

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 50-55 minutes

    Serves: 2


    20g hazelnuts
    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. 

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