Turkey and wild rice pilaf with pecans and cranberries recipe
You can use leftover turkey in this healthy and versatile winter pilaf recipe that gives seasonal Christmas flavours a new lease of life.
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Cooking tools:
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Colander
- Stove
- Fork
- Mixing bowl
Ingredients
- 100g brown basmati rice
- 200ml chicken stock
- 75g wild rice
- 150g green beans, cut into 2.5cm pieces
- 198g can sweetcorn, drained
- 25g reduced-fat spread
- 1 large onion, finely chopped
- ½ tsp ground cinnamon
- 400g turkey breast fillet, cut into chunky strips
- 50g dried cranberries
- 50g toasted pecan nuts
- 2 tbsp chopped fresh flatleaf parsley
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