Turkey Pilaf. Turkey Pilaf

You can cook Turkey Pilaf using 17 ingredients and 10 steps. Here is how you cook that.

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

  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..