- 1 cup long-grain rice
- 2 cups low-sodium beef or chicken stock
- 1 small bay leaf
- ¾ teaspoon good quality curry powder
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
- 1 ½ pounds onions (about 3), chopped
- 2 green peppers, chopped fine
- ½ cup currants
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 cups cooked turkey, cut in julienne strips
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- 4 tablespoons toasted slivered almonds
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
611 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 7 grams dietary fiber; 21 grams sugars; 51 grams protein; 141 milligrams cholesterol; 464 milligrams sodium
- In a medium pot, combine rice, stock, bay leaf, curry powder and cumin. Bring to boil; reduce heat, cover and cook for 17 minutes, until rice is tender and liquid has been absorbed.
- In nonstick pan, heat the olive oil until it is very hot, reduce heat to medium-high and saute the onions until they begin to soften. Add the peppers, and saute until the onions are golden and the peppers are soft. Stir in the currants, cinnamon and nutmeg. Mix with rice.
- Combine the rice mixture with the turkey, and season with salt and freshly ground black pepper to taste. Stir in the almonds, and serve. (Pilaf may be refrigerated before adding the almonds. To serve, stir in almonds and reheat in microwave.)