Wednesday, October 14, 2009

turkey lentil pilaf

Do you think this is a bit over organised? I laid out the spices with the spoons for measuring them as I was cooking today. Everything in my life seems to depend on organisation at the moment. In fact, being a teacher often seems primarily about staying organised. Maybe that's why I like my job!

In the end, Ant and I thought this pilaf was a little bit boring, despite having an interesting spice combination. Next time I would add some chopped spring onions and a squeeze of lemon juice to liven things up.

Turkey Lentil Pilaf
serves 6
from Simply in Season

500 g ground turkey or chopped chicken
1 c chopped onion
2 or 3 garlic cloves
3 T fresh mint, chopped, or 1 T dried mint
1 1/2 t ground cinnamon
1/2 t peppercorns, crushed, or 1/4 t pepper
1 c dried lentils
3/4 c brown rice
2 c broth or water
1 large tomato, chopped, or 1/2 c tomato sauce

Cook the turkey or chicken in a large pan until it is no longer pink, about 5 minutes.
Add the onion and garlic and cook for about 5 minutes, until tender.
Add the mint, cinnamon, and pepper and cook for 2 minutes.
Add the rest of the ingredients and cover. Bring to the boil, reduce heat, and simmer until rice is cooked, 45 to 50 minutes. You may need to add water as the rice and lentils absorb water.


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