Turkey, pistachio & pomegranate pilaf

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Prep Time 10 mins
Cook Time 45 mins
Course Main Course

Equipment

Ingredients
  

  • 1 onion diced
  • 2 tablespoons sunflower oil
  • 300 grams basmati rice
  • 450 ml leftover gravy/chicken/turkey stock/water
  • 1 teaspoon cinnamon or mixed spice
  • salt and pepper
  • handful each of pistachios, pomegranate seeds and parsley (all optional)

Instructions
 

  • Dice the onion and fry until golden
  • When the onion is nice and soft, add the rice and stir so that the grains are covered in oil
  • Pour in the stock/water and cinnamon, salt and pepper and stir well
  • Bring up to the boil, then cover and simmer on a low heat until the rice is almost cooked
  • Add shredded pieces of turkey just before the rice is ready and ensure hot all the way through
  • Serve, topped with pistachios, pomegranate seeds and parsley

Notes

Storage/further meals
This dish is best served straightaway as you are re-heating meat.
Keyword eating on a budget