Turkey Pilaf

I’ll be honest, this isn’t strictly a proper pilaf, but it is a simple and delicious way to use leftover roast turkey (or any other roast bird) for a bit of a change, mixing the meat with aromatic turmeric rice, fresh coriander and pomegranate seeds. The fresh, red apple flavours of the Kardos Supreme Tokaj 2013 are echoed by the pomegranate and make a lovely combination with roast poultry.


Ingredients

Leftover roast poultry such as turkey

250g rice

Butter

Turmeric

A generous dollop of sweet chilli sauce

Salt

A handful of fresh coriander

A handful of pomegranate seeds


Serves 4


  1. First, take the turkey out of the fridge so it’s not too cold when you serve (you’re not going to reheat it, but it will be warmed a little by the rice). Then, cook the rice according to the instructions on the packet.
  2. Once the rice is done, drain the water, and then mix the rice with a generous scoop of butter, a good sprinkle of turmeric, a pinch of salt and the sweet chilli sauce.
  3. Use a pair of forks to shred the turkey meat, and then mix through the rice. Finish off with plenty of chopped fresh coriander and pomegranate seeds.
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