Turkey, almond, and cranberry pilaf

ServeS 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

1¼ cups basmati rice

12oz (350g) leftover roast turkey, sliced or shredded, skin removed

3 cups hot vegetable or chicken stock

1 cup sliced almonds, toasted

1½ cups dried cranberries

handful of fresh thyme sprigs, leaves picked

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a flameproof casserole over low heat. Add the onion, and cook gently for about 5 minutes until soft. Add the garlic, and cook, stirring, for a few seconds. Stir in the rice to coat well.

2 Pour in the stock, and bring to a boil. Reduce the heat slightly, and stir in the turkey. Simmer gently, covered, adding more hot stock or water, if needed, for 20–25 minutesor until the stock has been absorbed and the rice is tender. Season with salt and pepper.

3 Just before serving, add in the cranberries, almonds, and thyme and gently stir through. Serve hot, with a crisp salad and fresh crusty bread on the side.

Turkey, almond, and cranberry pilaf