Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, turkey pilaf. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Turkey Pilaf is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Turkey Pilaf is something that I have loved my whole life. They’re fine and they look wonderful.

In a large skillet heat oil over medium heat. Stir in undrained tomatoes, rice, broth, salt, cumin, chili powder, cinnamon, and ginger. In a skillet over medium high heat, melt butter and add rice, stirring and cooking til golden.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook turkey pilaf using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Turkey Pilaf:

1. Prepare cooked turkey, diced
2. Prepare onions, chopped
3. Take garlic, chopped
4. Take leek, sliced (optional)
5. Take button mushrooms, sliced
6. Prepare peppers, green, red or mixed,deseeded and sliced
7. Make ready sticks, celery, sliced
8. Get unsmoked bacon, diced
9. Prepare long-grain rice
10. Make ready Large knob butter
11. Make ready turkey or chicken stock
12. Take dry white wine
13. Get Ground black pepper
14. Get Salt
15. Take tomatoes, cut into wedges
16. Get Small bunch coriander, chopped leaves only
17. Take sumac

Scatter over the nuts and coriander. Cook the rice in boiling salted water. Drain and refresh under cold water, leave to drain and cool. Heat the oil in a saucepan.

Instructions to make Turkey Pilaf:

1. Pre-heat oven to Gas Mark 3 or electric equivalent. My Neff Circotherm setting is 150C.
2. Melt the butter in casserole and gently fry the onions, without stirring unless sticking, for 3 minutes.
3. Add the garlic and stir and continue gently frying until both onions and garlic are tender, say another 2 minutes.
4. Add the celery (and optional leek if wished), stir and fry for one further minute.
5. Add the bacon, stir and continue gently frying for another 3 minutes.
6. Add the turkey, peppers, mushrooms, rice, sumac and seasoning and stir thoroughly.
7. Pour in the wine and stock and bring it all to the boil, occasionally stirring gently.
8. Cover and transfer to the pre-heated oven and cook until the liquids are absorbed and the rice is sufficiently (but not over-!) cooked. This should take 35-40 minutes.
9. It’s worth checking after about 25 minutes to ensure that the dish doesn’t “run dry” before the rice is cooked. This very rarely happens but a splash or two of water can be added if necessary. The aim is to have a moist but definitely not “wet” end-product: I.e., nice, tender and fluffy cooked rice.
10. Either serve directly from the casserole or turn on to a warmed serving dish. Whichever you choose, garnish with tomato wedges, then sprinkle on the chopped coriander leaves and serve on hot plates.

In a large non-stick skillet over medium-high heat, soften the carrots and shallots in the butter. Add the rice and stir to coat. Add the broth, raisins and garam masala. Pilaf is a rice dish made from simmering grains in a stock or broth, and there are variations on the dish in cuisines across the world. Andrew MacKenzie tops his basmati pilaf with lean turkey steak, pairing perfectly with other festive favourites including dried cranberries and pistachio.

So that is going to wrap this up for this special food turkey pilaf recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!