Another recipe for leftover turkey from ” Nigella’s Christmas” by Nigella Lawson.
Ingredients
- 275 g brown basmati rice
- 200 g shredded cooked turkey
- 125 ml strong chicken stock
- 4 tbsps chopped fresh dill
- Seeds from 1 pomegranate
- 2 tsps lemon juice
- 2 tsps extra virgin olive oil or rapeseed oil
- 50 g salted and herbed seed mix
- sea salt and black pepper
Servings:
Instructions
- Cook the rice according to packet instructions.
- Put the turkey in a large pan with the chicken stock and bring to the boil. Bubble gently for a couple of minutes until piping hot.
- Drain the rice and transfer to a large bowl or dish. Add the Turkey and stock and fork through to mix.
- Add the chopped dill and most of the pomegranate seeds, reserving some to sprinkle over. Fork through again.
- Dress with the lemon juice and a little oil, then scatter with the seed mix. Fork through again and check seasoning. Sprinkle with the remaining pomegranate seeds to serve.
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