Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, turkey pilaf. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Turkish rice pilaf (pilav) is most traditional and well known side dish in Turkish Cuisine. This turkey leek pilaf was created with my leftover holiday turkey from Meatme. We had the most beautiful pasture raised turkey from Meatme.
Turkey Pilaf is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Turkey Pilaf is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have turkey pilaf using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Turkey Pilaf:
- Make ready 500 g cooked turkey, diced
- Take 3 onions, chopped
- Get 3 cloves garlic, chopped
- Take 1 leek, sliced (optional)
- Prepare 250 g button mushrooms, sliced
- Prepare 2 peppers, green, red or mixed,deseeded and sliced
- Prepare 2 sticks, celery, sliced
- Make ready 250 g unsmoked bacon, diced
- Get 400 g long-grain rice
- Get Large knob butter
- Get 1 litre turkey or chicken stock
- Get 375 ml dry white wine
- Make ready Ground black pepper
- Take Salt
- Prepare 1-2 tomatoes, cut into wedges
- Prepare Small bunch coriander, chopped leaves only
- Make ready 1 tsp sumac
Pilaf is our number one side dish without a doubt. You can even see pilaf cars on the streets of Istanbul. Pilaf (US spelling) or pilau (UK spelling) or pulao (India spelling) is a rice dish or, in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices. These useful spices can be used to cook so many different meals!
Instructions to make Turkey Pilaf:
- Pre-heat oven to Gas Mark 3 or electric equivalent. My Neff Circotherm setting is 150C.
- Melt the butter in casserole and gently fry the onions, without stirring unless sticking, for 3 minutes.
- Add the garlic and stir and continue gently frying until both onions and garlic are tender, say another 2 minutes.
- Add the celery (and optional leek if wished), stir and fry for one further minute.
- Add the bacon, stir and continue gently frying for another 3 minutes.
- Add the turkey, peppers, mushrooms, rice, sumac and seasoning and stir thoroughly.
- Pour in the wine and stock and bring it all to the boil, occasionally stirring gently.
- 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.
- 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.
- 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.
Now this pilaf is my third turkey leftovers post. Pilaf is one of my favourite ways to use up leftover ingredients. It's one of those perfect 'chuck everything in' recipes and it uses some of my favourite. Pilaf, the essential element of the Turkish cuisine, is made in various ways. Prepared also as inner mortar for other dishes, pilaf is an essential component of traditional meals.
So that’s going to wrap this up with this exceptional food turkey pilaf recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
