Turkey Pilaf in a Turban

Ingredients

• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 cup rice
• ½ teaspoon turmeric
• 1 teaspoon ground cumin
• 2 cups chicken or turkey stock or broth
• ½ cup raisins
• 1 ½ cups frozen peas
• ⅓ cup toasted slivered almonds
• 1 ½ cups cooked turkey, cut in small cubes
• 8 sheets phyllo
• Freshly ground black pepper and salt (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    440 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 19 grams protein; 37 milligrams cholesterol; 311 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Heat the oven to 400 degrees.
2. Saute the onion in 1 tablespoon of hot oil until it begins to soften. Stir in the rice, turmeric and cumin and cook, stirring until rice is coated.
3. Add the chicken or turkey stock and raisins; bring to boil; reduce heat and cover. Cook rice for 17 minutes, until liquid has been absorbed and rice is tender. Stir in peas and almonds. Season with pepper and, if desired, salt. Set aside.
4. Lightly grease a three-quart casserole with olive oil. Lay one sheet of phyllo in casserole so that the dough overhangs edge of casserole. Lightly brush with some of remaining oil. Top with second sheet, at right angle of first sheet, and oil. Continue until five sheets have been layered.
5. Place half the rice mixture on the phyllo; top with turkey and then top with remaining rice.
6. Arrange one sheet of phyllo over rice and brush lightly with oil; repeat with remaining two sheets. Trim edges so that only enough dough hangs over to tuck into sides of casserole. Brush top with oil and bake for 30 minutes, until top is golden brown and sides are beginning to brown. Cool about 10 minutes and serve.

1 hour 10 minutes