Turkey And Vegetable Pilaf Recipe

Name: Turkey And Vegetable Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Homemade Turkey Stock, or canned low-sodium chicken broth; Coarse salt and freshly ground pepper; 4 tablespoons extra-virgin olive oil; 2 cups onion, chopped into 1/2-inch pieces; 1 1/2 cups carrots, chopped into 1/2-inch pieces; 1 cup celery, chopped into 1/2-inch pieces; 4 cloves garlic, chopped; 1 teaspoon ground cumin; 2 teaspoons dried oregano; 1/2 cup white wine; 1 cup canned crushed tomatoes; 2 1/2 cups shredded turkey meat; 1 1/2 cups long-grain rice, such as Uncle Ben's; 1 cup frozen peas, defrosted; 2 tablespoons chopped fresh parsley

Servings: persons

3 cups Homemade Turkey Stock, or canned low-sodium chicken broth
Coarse salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
2 cups onion, chopped into 1/2-inch pieces
1 1/2 cups carrots, chopped into 1/2-inch pieces
1 cup celery, chopped into 1/2-inch pieces
4 cloves garlic, chopped
1 teaspoon ground cumin
2 teaspoons dried oregano
1/2 cup white wine
1 cup canned crushed tomatoes
2 1/2 cups shredded turkey meat
1 1/2 cups long-grain rice, such as Uncle Ben's
1 cup frozen peas, defrosted
2 tablespoons chopped fresh parsley

1
1. Preheat oven to 375u00b0. Heat stock in a medium saucepan over medium-low heat; season with salt and pepper.
2
2. Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add onions and a pinch of salt; cook, covered, until translucent, 6 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in carrots, celery, and remaining tablespoon oil; season with salt and pepper; cook for 2 minutes. Stir in cumin and oregano. Add white wine; increase heat to medium-high. Cook until almost all of liquid is evaporated, 3 to 4 minutes. Stir in tomatoes; reduce heat to medium. Season with salt and pepper; cook for 2 minutes. Stir in turkey and rice.
3
3. Add heated stock to pot; bring to a boil. Season with salt and pepper. Stir in peas; simmer until rice is just covered with liquid. Cover, and transfer to oven. Bake for 20 to 25 minutes. Let stand, covered, for 5 minutes. Fluff rice with a fork. Stir in parsley. Serve immediately.

1135

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups Homemade Turkey Stock, or canned low-sodium chicken broth, Coarse salt and freshly ground pepper, 4 tablespoons extra-virgin olive oil, 2 cups onion, chopped into 1/2-inch pieces, and more.

Yes, Turkey And Vegetable Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey And Vegetable Pilaf

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