Turkey-Cranberry Pilaf
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¾cup long-grain rice
- 1½cups no-salt-added chicken stock or broth
- 1small bay leaf
- ½teaspoon ground cumin
- ¼teaspoon cinnamon
- ⅛teaspoon nutmeg
- 12ounces whole onion or 11 ounces chopped, ready-cut onion
- 1teaspoon olive oil
- 4ounces whole green pepper or 3 ounces chopped, ready-cut pepper
- 2cups cooked turkey
- 4tablespoons cranberry-orange relish
- 2tablespoons dried cranberries
- ⅛teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
741 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 107 grams carbohydrates; 6 grams dietary fiber; 19 grams sugars; 53 grams protein; 569 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the rice, stock or broth, bay leaf, cumin, cinnamon and nutmeg; bring to a boil, then reduce heat to simmer. Cover, and cook for a total of 17 minutes, until rice is tender and liquid has been absorbed.
- Step 2
Chop the whole onion. Heat a nonstick pan until it is very hot, reduce heat to medium high, add the oil and saute the onion until it begins to soften.
- Step 3
Meanwhile, wash, trim, seed and chop the whole pepper, add to onion and cook until pepper begins to soften.
- Step 4
Cut up the turkey, and stir into the onions with the relish and the cranberries.
- Step 5
Add the cooked rice; remove the bay leaf, and mix the rice with the turkey mixture. Season with salt and pepper.
Private Notes
Comments
Kind of bland. Made enough for 4. I used leftover whole cranberry sauce, which might not work as well