By Good Food
A quick midweek meal that will help you use up leftover turkey, goose or duck, nuts and even a dollop of cranberry sauce
- Serves 2
Nutrition per serving
- 1 tsp olive oil
- 1 red or white onion, chopped
- 1 garlic clove, crushed
- 4 cardamom pods, bashed
- 1 tsp ground cumin
- 1 cinnamon stick
- 100g mixed brown and wild rice (or basmati)
- 300ml vegetable stock
- handful leftover cooked turkey, goose or duck, shredded
- handful toasted nuts
- handful coriander, roughly chopped
- leftover cranberry sauce, to serve
TipShort of time?
Just grab a pouch of ready-cooked basmati or wild rice and heat through with the spices, cooked onions and shredded turkey.
Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.