Total Time
0h 30m
Serves
Total Time
0h 30m
Serves
A note from our chef
If you’re opting for turkey this year, you’re bound to have leftovers and this, my friends, is one of THE best ways to utilise those gorgeous cold cuts.
Rosie recommends: Not only is this recipe great at Christmas, I’m sure it’ll end up being a great mid-week staple – it’s so quick to do and tasty too.
Here’s what you’ll need
- 2tbsp olive oil
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1tsp grated ginger
- 1tsp turmeric
- 300g basmati rice
- 625ml turkey stock (or chicken stock)
- 250g cooked and shredded turkey
- 2tbsp dried cranberries
- Juice of 1 lemon
To garnish
- Chopped coriander leaves
- A heaped handful of pomegranate seeds
- Toasted pine nuts – toast them in a dry frying pan until aromatic and slightly coloured
Step-by-step method
- Heat the olive oil in a wide, deep, non-stick saucepan over medium heat and cook the chopped onion, stirring occasionally until the onion starts to soften.
- Add the garlic, ginger and turmeric and cook for a further 30 seconds.
- Add the rice and stir to coat.
- Pour in the stock, then cover and cook over low heat for about 15 minutes or until all the liquid has been absorbed and the rice is cooked.
- Remove the lid, stir through the shredded turkey and dried cranberries, and cook for a further 2 minutes to warm through.
- Stir in the lemon juice. Sprinkle with the chopped coriander, pomegranate seeds and pine nuts.
