One-Pot Saffron Turkey & Rice with Vegetables
Evoke the rich and complex flavors of the Middle East with this sophisticated but super-easy dish!
Serves 4; 15 min. prep; 30 min. cook time
Ingredients
250g Jyoti Naturals Brown Basmati rice, rinsed
1/4 lb Pinwheel Local Sweet Peas (frozen)
½ lb. Pinwheel Cauliflower Florets (frozen)
2 tbsp vegetable oil
1 large onion, chopped
2 lbs. Kochs All Natural Turkey Filets, (skinless & bonesless) thawed and cut into bite-sized chunks
salt & pepper
400 ml chicken stock
1 can Jyoti Naturals Saffron Cream Simmer Sauce (stirred)
200ml coconut milk or light cream
3 Tbsp unsalted cashews (toasted briefly in a skillet or toaster oven)
Optional: cilantro leaves
Instructions
Season the turkey chunks with 1 tsp salt and a couple of grindings of black pepper. Heat the oil in a a large dutch oven, paella pan or saute pan (with a lid) over a medium heat, then saute the onion until softened, about 3-5 mins. Add the turkey and cook for another couple of minutes, stirring to color on all sides.
Add the rice, stir well, then stir in the stock, Saffron Sauce, coconut milk, peas and cauliflower. Bring to a boil, then reduce to a gentle simmer, cover the pan tightly and cook for about 25-30 mins until the liquid has been absorbed, the turkey and rice are cooked through. Season to taste with salt & pepper. Scatter over the cashews and cilantro, if using. Serve hot.