Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 7.59 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 175grams dried cranberries
- 1 handful fresh thyme sprigs, leaves picked
- 1 onion, finely chopped
- 3 cloves garlic, grated or finely chopped
- 250grams basmati rice
- 3 2/3 cup vegetable stock, hot
- 350grams leftover roast turkey, sliced or shredded
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 125grams flaked almonds, toasted
Method
Step 1 of 3
Heat the oil in a large frying pan over a low heat. Add the onion, and sweat gently for about 5 minutes, or until soft and translucent. Add the garlic, and cook, stirring, for a few seconds. Tip in the rice, and stir until the grains are well coated.
Step 2 of 3
Pour in the stock, and bring to the boil. Reduce the heat slightly, add the leftover turkey, and stir through. Simmer gently for 20-25 minutes, until the stock has been absorbed and the rice is cooked, topping up with more hot stock as it cooks, if needed. Season well with salt and black pepper.
Step 3 of 3
Just before serving, stir through the toasted almonds and cranberries. Sprinkle over the thyme, stir through, and serve hot.
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