How to Prepare Appetizing Turkey Pilaf

Without fail cooking ultimate Turkey Pilaf easy, yummy, practical.

Good Evening every body, at this time you get present recipe Turkey Pilaf with 17 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 10 stages of easy cooking Turkey Pilaf.

Ingredients all Turkey Pilaf

1. Prepare : cooked turkey, diced.

2. Needed : onions, chopped.

3. Prepare : garlic, chopped.

4. Prepare : leek, sliced (optional).

5. Prepare : button mushrooms, sliced.

6. Needed : peppers, green, red or mixed,deseeded and sliced.

7. Needed : sticks, celery, sliced.

8. Needed : unsmoked bacon, diced.

9. Prepare : long-grain rice.

10. Needed : Large knob butter.

11. Prepare : turkey or chicken stock.

12. Prepare : dry white wine.

13. Prepare : Ground black pepper.

14. Needed : Salt.

15. Prepare : tomatoes, cut into wedges.

16. Prepare : Small bunch coriander, chopped leaves only.

17. Needed : sumac.

If all ingredients Turkey Pilaf it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Turkey Pilaf

1. Pre-heat oven to Gas Mark 3 or electric equivalent. My Neff Circotherm setting is 150C..

2. Melt the butter in casserole and gently fry the onions, without stirring unless sticking, for 3 minutes..

3. Add the garlic and stir and continue gently frying until both onions and garlic are tender, say another 2 minutes..

4. Add the celery (and optional leek if wished), stir and fry for one further minute..

5. Add the bacon, stir and continue gently frying for another 3 minutes..

6. Add the turkey, peppers, mushrooms, rice, sumac and seasoning and stir thoroughly..

7. Pour in the wine and stock and bring it all to the boil, occasionally stirring gently..

8. Cover and transfer to the pre-heated oven and cook until the liquids are absorbed and the rice is sufficiently (but not over-!) cooked. This should take 35-40 minutes..

9. It’s worth checking after about 25 minutes to ensure that the dish doesn’t “run dry” before the rice is cooked. This very rarely happens but a splash or two of water can be added if necessary. The aim is to have a moist but definitely not “wet” end-product: I.e., nice, tender and fluffy cooked rice..

10. Either serve directly from the casserole or turn on to a warmed serving dish. Whichever you choose, garnish with tomato wedges, then sprinkle on the chopped coriander leaves and serve on hot plates..

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