Turkey Pilaf
Adjust the amount of turkey you add to this recipe according to the number of people you need to serve or the amount of protein you prefer in a meal. Choose the vegetables according to your family's tastes.
INGREDIENTS | SERVES 4–6
- 2 tablespoons butter
- OPTIONAL: 1 small yellow onion or large shallot, chopped
- 1 cup uncooked long-grain rice
- 2 cloves garlic, minced
- 1 ½ cups chicken broth
- ½ cup dry white wine
- Salt to taste
- 1–2 cups cooked turkey, chopped
- 1 12-ounce steam-in-the-bag frozen mixed vegetables
- Freshly grated Parmigiano-Reggiano cheese to taste
Add the butter to a Dutch oven or 4-quart nonstick saucepan and melt over medium heat. Add the onion or shallot, if using, and sauté for 2 minutes. Add the rice and brown it in the butter.
Add the garlic and sauté for 30 seconds. Pour in the broth and wine. Bring to a boil and then add the salt. Cover; simmer for 20 minutes, or until the rice is tender.
While the rice cooks, microwave the vegetables in the bag for 4 to 5 minutes.
Uncover the rice and add the turkey and microwave-steamed vegetables. Stir to combine. Cover and cook on low for 2 minutes. Remove the cover and stir. Cover and continue to cook until the turkey is warmed through, if necessary.
Serve warm topped with the cheese.
Veggies Fresh from the Garden Pilaf
This recipe variation will require a second pot, but you can cut up a pound of fresh zucchini, yellow summer squash, and/or sweet peppers and sauté them in butter until tender. Substitute them for the microwave-steamed vegetables in step 3.
