Turkey-Cranberry Pilaf Recipe

Name: Turkey-Cranberry Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup long-grain rice; 1 1/2 cups no-salt-added chicken stock or broth; 1 small bay leaf; 1/2 teaspoon ground cumin; 1/4 teaspoon cinnamon; ⅛ teaspoon nutmeg; 12 ounces whole onion or 11 ounces chopped, ready-cut onion; 1 teaspoon olive oil; 4 ounces whole green pepper or 3 ounces chopped, ready-cut pepper; 2 cups cooked turkey; 4 tablespoons cranberry-orange relish; 2 tablespoons dried cranberries; ⅛ teaspoon salt; Freshly ground black pepper to taste

Servings: persons

3/4 cup long-grain rice
1 1/2 cups no-salt-added chicken stock or broth
1 small bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
⅛ teaspoon nutmeg
12 ounces whole onion or 11 ounces chopped, ready-cut onion
1 teaspoon olive oil
4 ounces whole green pepper or 3 ounces chopped, ready-cut pepper
2 cups cooked turkey
4 tablespoons cranberry-orange relish
2 tablespoons dried cranberries
⅛ teaspoon salt
Freshly ground black pepper to taste

1
Combine the rice, stock or broth, bay leaf, cumin, cinnamon and nutmeg; bring to a boil, then reduce heat to simmer.
2
Cover, and cook for a total of 17 minutes, until rice is tender and liquid has been absorbed.
3
Chop the whole onion.
4
Heat a nonstick pan until it is very hot, reduce heat to medium high, add the oil and saute the onion until it begins to soften.
5
Meanwhile, wash, trim, seed and chop the whole pepper, add to onion and cook until pepper begins to soften.
6
Cut up the turkey, and stir into the onions with the relish and the cranberries.
7
Add the cooked rice; remove the bay leaf, and mix the rice with the turkey mixture.
8
Season with salt and pepper.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3/4 cup long-grain rice, 1 1/2 cups no-salt-added chicken stock or broth, 1 small bay leaf, 1/2 teaspoon ground cumin, and more.

Yes, Turkey-Cranberry 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.

That's it — enjoy your meal!

Turkey-Cranberry Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions