Preheat the oven to 190°C/fan oven 170°C/ gas 5. Heat the oil in an ovenproof casserole, add the onion or shallots, leek, oregano and garlic and cook for 5 minutes, stirring occasionally.
Add the turkey strips, chopped tomatoes, rice and crumbled stock cube and mix well. Pour in enough boiling water to just cover all the ingredients and season with black pepper. Stir in the broccoli, peas and sultanas or raisins. Bring to the boil, stirring well, then cover and place in the oven. Cook for 20 minutes, or until the rice has absorbed all the liquid.
Remove from the oven, fluff up with a fork, then stir in the coriander, check the seasoning and serve with a spoonful of natural yoghurt.
© Phil Vickery March 2009