British turkey jambalaya

British turkey jambalaya. 1.Heat the oil in a large frying pan and sauté the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently.


  • Serves: 4
  • Preparation time:
  • Cooking time:

Method

1.Heat the oil in a large frying pan and sauté the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently. Add the rice, diced turkey and spices and continue to sauté for a further 5 minutes.

2.Blend tomato purée with the 2 tbsp of the stock and add to the pan with 150ml/ Â_ pint of the stock. Bring to a gentle boil and simmer for 15 minutes, adding extra stock as it is absorbed.

3.Meanwhile, cover the red pepper with boiling water, leave for 5 minutes, drain and add to the pan. Continue to cook, adding more stock as necessary for a further 10 minutes or until rice and turkey are tender.

4.Sprinkle with chopped coriander and pistachio nuts and serve immediately.
(If liked, add a few peeled prawns, thawed if frozen for the last 5 minutes of cooking time).

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, peeled and chopped
  • 3-4 garlic cloves, peeled and chopped
  • 2 celery sticks, trimmed and chopped
  • 100g/4oz carrots, trimmed, peeled and diced finely
  • 6 rashers back bacon, chopped
  • 175g/6oz long grain rice
  • 450g/1lb diced turkey breast
  • 1 tsp chilli powder to taste
  • 1 tsp ground ginger
  • 2 tbsp tomato puree
  • 450ml/ A pint turkey or chicken stock, warmed
  • 1 red pepper, deseeded and finely chopped
  • 2 tbsp freshly chopped coriander
  • 2 tbsp roughly chopped pistachio nuts
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Nutritional values per portion

Energy 504Kcals
Protein 41.2g
Total Fat 17.6g
Saturated Fat 4.7g
Carbs 47.3g
Sugars 8.4g
Salt 3.5g
Fibre 2.3g

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