Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 03/20/2010 This was a yummy way to use up some leftover turkey! I used 1 cup uncooked arborio rice, and added about 3/4 cup cooked wild rice.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 1051_recipe_chickenrice.jpg
Ingredients Ingredient Checklist 3 cups Turkey Stock, or canned low-sodium chicken broth Coarse salt and freshly ground pepper 4 tablespoons extra-virgin olive oil 2 cups onion, chopped into 1/2-inch pieces 1 1/2 cups carrots, chopped into 1/2-inch pieces 1 cup celery, chopped into 1/2-inch pieces 4 cloves garlic, chopped 1 teaspoon ground cumin 2 teaspoons dried oregano 1/2 cup white wine 1 cup canned crushed tomatoes 2 1/2 cups shredded turkey meat 1 1/2 cups long-grain rice 1 cup frozen peas, defrosted 2 tablespoons chopped fresh parsley
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 1051_recipe_chickenrice.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
1051_recipe_chickenrice.jpg
1051_recipe_chickenrice.jpg
Ingredients
Ingredients
- 3 cups Turkey Stock, or canned low-sodium chicken broth Coarse salt and freshly ground pepper 4 tablespoons extra-virgin olive oil 2 cups onion, chopped into 1/2-inch pieces 1 1/2 cups carrots, chopped into 1/2-inch pieces 1 cup celery, chopped into 1/2-inch pieces 4 cloves garlic, chopped 1 teaspoon ground cumin 2 teaspoons dried oregano 1/2 cup white wine 1 cup canned crushed tomatoes 2 1/2 cups shredded turkey meat 1 1/2 cups long-grain rice 1 cup frozen peas, defrosted 2 tablespoons chopped fresh parsley
Directions
Preheat oven to 375 degrees. Heat stock in a medium saucepan over medium-low heat; season with salt and pepper.
Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add onions and a pinch of salt; cook, covered, until translucent, 6 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in carrots, celery, and remaining tablespoon oil; season with salt and pepper; cook for 2 minutes. Stir in cumin and oregano. Add white wine; increase heat to medium-high. Cook until almost all of liquid is evaporated, 3 to 4 minutes. Stir in tomatoes; reduce heat to medium. Season with salt and pepper; cook for 2 minutes. Stir in turkey and rice.
Add heated stock to pot; bring to a boil. Season with salt and pepper. Stir in peas; simmer until rice is just covered with liquid. Cover, and transfer to oven. Bake for 20 to 25 minutes. Let stand, covered, for 5 minutes. Fluff rice with a fork. Stir in parsley. Serve immediately.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 03/20/2010 This was a yummy way to use up some leftover turkey! I used 1 cup uncooked arborio rice, and added about 3/4 cup cooked wild rice.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 03/20/2010 This was a yummy way to use up some leftover turkey! I used 1 cup uncooked arborio rice, and added about 3/4 cup cooked wild rice.
Martha Stewart Member
Rating: Unrated 03/20/2010
This was a yummy way to use up some leftover turkey! I used 1 cup uncooked arborio rice, and added about 3/4 cup cooked wild rice.
Rating: Unrated
All Reviews for Turkey and Vegetable Pilaf
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Turkey and Vegetable Pilaf
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
