Winter pilaf

A quick midweek meal that will help you use up leftover turkey, goose or duck, nuts and even a dollop of cranberry sauce

  • Prep:10 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 394
  • fat 18g
  • saturates 3g
  • carbs 46g
  • sugars 5g
  • fibre 2g
  • protein 14g
  • salt 0.46g


  • 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


Short of time?
Just grab a pouch of ready-cooked basmati or wild rice and heat through with the spices, cooked onions and shredded turkey.


  1. 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.

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