Turkey, Pine Nut and Raisin Pilaf
A super dish using up all the left over turkey after Christmas.
Serves 4
50g / 2oz butter
1 tbsp olive oil
400g / 14oz cooked turkey, shredded
200g / 7oz basmati rice
75g / 3oz raisins, soaked in hot water
3 tbsps pine nuts, toasted
20g pack dill, roughly chopped
650ml / 1pt 2fl oz hot chicken stock
200g / 7oz Greek yoghurt
½ garlic clove, crushed
1. Melt the butter in a large pan over a low heat. Stir in the oil, turkey, rice, raisins, pine nuts and half the dill. Cook for 1 minute.
2. Pour over enough stock to cover rice by 1cm / ½". Season. Cover with a moistened circle of greaseproof paper - this keeps in the steam and cooks the rice perfectly.
3. Cover the pan and cook for 8 - 10 minutes. Remove from the heat and set aside, uncovered, for 5 minutes.
4. Meanwhile put the yogurt in a bowl, add the garlic and season. Serve the pilaf drizzled with the yogurt dressing.
Serves 4
50g / 2oz butter
1 tbsp olive oil
400g / 14oz cooked turkey, shredded
200g / 7oz basmati rice
75g / 3oz raisins, soaked in hot water
3 tbsps pine nuts, toasted
20g pack dill, roughly chopped
650ml / 1pt 2fl oz hot chicken stock
200g / 7oz Greek yoghurt
½ garlic clove, crushed
1. Melt the butter in a large pan over a low heat. Stir in the oil, turkey, rice, raisins, pine nuts and half the dill. Cook for 1 minute.
2. Pour over enough stock to cover rice by 1cm / ½". Season. Cover with a moistened circle of greaseproof paper - this keeps in the steam and cooks the rice perfectly.
3. Cover the pan and cook for 8 - 10 minutes. Remove from the heat and set aside, uncovered, for 5 minutes.
4. Meanwhile put the yogurt in a bowl, add the garlic and season. Serve the pilaf drizzled with the yogurt dressing.
Labels: Main Course
