Best 5 Turkey Pilaf Recipes

TURKEY AND VEGETABLE PILAF

Steps:

• Preheat oven to 375 degrees. Heat stock in a medium saucepan over medium-low heat; season with salt and pepper.
• Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add onions and a pinch of salt; cook, covered, until translucent, 6 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in carrots, celery, and remaining tablespoon oil; season with salt and pepper; cook for 2 minutes. Stir in cumin and oregano. Add white wine; increase heat to medium-high. Cook until almost all of liquid is evaporated, 3 to 4 minutes. Stir in tomatoes; reduce heat to medium. Season with salt and pepper; cook for 2 minutes. Stir in turkey and rice.
• Add heated stock to pot; bring to a boil. Season with salt and pepper. Stir in peas; simmer until rice is just covered with liquid. Cover, and transfer to oven. Bake for 20 to 25 minutes. Let stand, covered, for 5 minutes. Fluff rice with a fork. Stir in parsley. Serve immediately.

CARROT, TOMATO, AND SPINACH QUINOA PILAF WITH GROUND TURKEY

Steps:

• Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
• Pour water into the saucepan; add bouillon granules, black pepper, and thyme. Bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
• Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
• Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
• Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to medium-low. Stir black beans with the turkey; cook and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.

TURKEY-BROWN RICE PILAF

Steps:

• Chop turkey. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, carrot, onions and celery in oil 5 minutes, stirring frequently, until vegetables are tender and rice is toasted light brown.
• 2. Stir in broth and turkey; reduce heat to medium-low. Cover and cook about 5 minutes, stirring occasionally, until hot. Top with cheese and parsley.

TURKEY PILAF

Steps:

• In a skillet over medium high heat, melt butter and add rice, stirring and cooking til golden.
• Add soup mix, then stir in water.
• Simmer, covered, for 20 minutes or until water is absorbed and the rice is tender.
• Add turkey and heat through.
• Serve, if desired, with coconut, chopped peanuts, raisins or chutney.

TURKEY PILAF IN A TURBAN

Steps:

• Heat the oven to 400 degrees.
• Saute the onion in 1 tablespoon of hot oil until it begins to soften. Stir in the rice, turmeric and cumin and cook, stirring until rice is coated.
• Add the chicken or turkey stock and raisins; bring to boil; reduce heat and cover. Cook rice for 17 minutes, until liquid has been absorbed and rice is tender. Stir in peas and almonds. Season with pepper and, if desired, salt. Set aside.
• Lightly grease a three-quart casserole with olive oil. Lay one sheet of phyllo in casserole so that the dough overhangs edge of casserole. Lightly brush with some of remaining oil. Top with second sheet, at right angle of first sheet, and oil. Continue until five sheets have been layered.
• Place half the rice mixture on the phyllo; top with turkey and then top with remaining rice.
• Arrange one sheet of phyllo over rice and brush lightly with oil; repeat with remaining two sheets. Trim edges so that only enough dough hangs over to tuck into sides of casserole. Brush top with oil and bake for 30 minutes, until top is golden brown and sides are beginning to brown. Cool about 10 minutes and serve.