Here’s another brilliant idea for making sure leftover turkey doesn’t go to waste — and it’s a fairly simple effort to boot, giving the cook a bit of a break after Turkey Dinner kitchen frenzy. Plan ahead to make certain you have a small bunch of fresh cilantro on hand, but otherwise the recipe comes together quickly out of the storecupboard, with warm spices cosying up a basic rice pilaf. A dollop of leftover cranberry sauce is the crown jewel of this yummy supper!
1 tbs. olive oil
1 red or yellow onion, chopped
1 garlic clove, minced
4 cardamom pods, bashed
1 tsp. ground cumin
1 cinnamon stick
4 oz. basmati rice
10 fl. oz. vegetable stock, heated
handful leftover cooked turkey, shredded
handful toasted nuts
handful cilantro, chopped
leftover cranberry sauce, to serve
Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 minutes. Add the spices and rice, then stir-fry for 1-2 minutes. Pour in the hot stock and simmer, covered, until the stock is nearly all absorbed, about 20 minutes. Stir in the turkey and some salt and freshly ground black pepper, then continue cooking until warmed through. Divide between two bowls and scatter over the nuts and cilantro. Serve with a dollop of cranberry sauce.