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Basmati Pilaf with Turkey, Pistachio, Cranberries, Parsley and Thyme

Classic but nonetheless exquisite and healthy

Basmati Pilaf with Turkey, Pistachio, Cranberries, Parsley and Thyme

Classic but nonetheless exquisite and healthy
Servings 6
Author Nel Rivera

Ingredients

Basmati pilaf rice:

  • 450 g Tilda Pure Basmati Rice
  • 10 g Butter
  • 2 shallots finely diced
  • 600 ml chicken stock
  • 10 g pistachio nuts peeled
  • 20 g dried cranberries
  • 5 g fresh thyme picked
  • Salt

To serve:

  • 1.2 kg Sous vide Turkey Breast
  • Rapeseed oil
  • 1 knob of butter
  • Parsley cress

Instructions

  • Begin by washing the rice for the pilaf. Soak the basmati in cold water for 5 minutes, then carefully drain the water away. Add more water and swirl the rice around the bowl to rinse, then drain and repeat a further few times.
  • Preheat the oven to 200°C/gas mark 6
  • For the pilaf, melt the butter in an ovenproof pan and gently sweat the shallots until tender. Add the pistachios, dried cranberries and thyme to the pan and continue to cook for a further 2 minutes, then add the rice and stir until the grains are coated in butter.
  • Pour the stock over the rice and mix well, then increase to a high heat and bring to the boil. Add a pinch of salt to the pan and cover with a tightly fitting lid, then transfer to the oven for 15 minutes. Once cooked, remove the pilaf from the oven and allow to sit for 5–10 minutes without removing the lid.
  • Meanwhile, prepare the turkey. Place a pan over a high heat and add a little oil. Pan-fry for 2 minutes on each side, then add the butter to the pan and baste for a minute or 2 to finish. Place it in the oven for 20/25 minutes, oven at 200°C/gas mark 6.
  • To serve, use a fork to fluff up the pilaf and spoon a generous serving onto each plate. Slice the turkey into even pieces and arrange on top of the rice. Garnish with parsley cress and serve immediately.

 

Basmati Pilaf with Turkey, Pistachio, Cranberries, Parsley and Thyme

Nel Rivera
Classic but nonetheless exquisite and healthy
Servings 6

Ingredients
  

Basmati pilaf rice:

  • 450 g Tilda Pure Basmati Rice
  • 10 g Butter
  • 2 shallots finely diced
  • 600 ml chicken stock
  • 10 g pistachio nuts peeled
  • 20 g dried cranberries
  • 5 g fresh thyme picked
  • Salt

To serve:

  • 1.2 kg Sous vide Turkey Breast
  • Rapeseed oil
  • 1 knob of butter
  • Parsley cress

Instructions
 

  • Begin by washing the rice for the pilaf. Soak the basmati in cold water for 5 minutes, then carefully drain the water away. Add more water and swirl the rice around the bowl to rinse, then drain and repeat a further few times.
  • Preheat the oven to 200°C/gas mark 6
  • For the pilaf, melt the butter in an ovenproof pan and gently sweat the shallots until tender. Add the pistachios, dried cranberries and thyme to the pan and continue to cook for a further 2 minutes, then add the rice and stir until the grains are coated in butter.
  • Pour the stock over the rice and mix well, then increase to a high heat and bring to the boil. Add a pinch of salt to the pan and cover with a tightly fitting lid, then transfer to the oven for 15 minutes. Once cooked, remove the pilaf from the oven and allow to sit for 5–10 minutes without removing the lid.
  • Meanwhile, prepare the turkey. Place a pan over a high heat and add a little oil. Pan-fry for 2 minutes on each side, then add the butter to the pan and baste for a minute or 2 to finish. Place it in the oven for 20/25 minutes, oven at 200°C/gas mark 6.
  • To serve, use a fork to fluff up the pilaf and spoon a generous serving onto each plate. Slice the turkey into even pieces and arrange on top of the rice. Garnish with parsley cress and serve immediately.
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