Step-by-Step Guide to Prepare Super Quick Homemade Turkey Pilaf

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Before you jump to Turkey Pilaf recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got benefit from reading it, now let’s go back to turkey pilaf recipe. You can cook turkey pilaf using 17 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Turkey Pilaf:

  1. Get 500 g of cooked turkey, diced.
  2. Use 3 of onions, chopped.
  3. Take 3 cloves of garlic, chopped.
  4. Use 1 of leek, sliced (optional).
  5. Prepare 250 g of button mushrooms, sliced.
  6. Take 2 of peppers, green, red or mixed,deseeded and sliced.
  7. Use 2 of sticks, celery, sliced.
  8. Prepare 250 g of unsmoked bacon, diced.
  9. Get 400 g of long-grain rice.
  10. Provide of Large knob butter.
  11. Use 1 litre of turkey or chicken stock.
  12. You need 375 ml of dry white wine.
  13. Use of Ground black pepper.
  14. Take of Salt.
  15. Take 1-2 of tomatoes, cut into wedges.
  16. Prepare of Small bunch coriander, chopped leaves only.
  17. Take 1 tsp of sumac.

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..

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