Turkey toss

Basmati rice, available from supermarkets and Indian and continental grocers, is a type of rice used in Indian cookery; it is ideal for savoury dishes as it has a full flavour and the grains keep quite separate.
Any left-over cooked poultry and the dripping from it may be used for this dish. Left-over cooked sweet-corn or green beans make tasty additions.


serves 4
300 g (10 oz) boned, cooked turkey, diced
250 g (9 oz) Basmati rice
25 g (1 oz) margarine or butter
300 ml (1/2 pint) boiling water
2 tablespoons turkey dripping or vegetable oil
1 onion, finely chopped
2 celery stalks, sliced
1 clove garlic, crushed (optional)
100 g (4 oz) frozen peas, cooked
1 green pepper, deseeded and diced
2 tablespoons currants
190 g (6 1/2 oz) can sweet pimientos, drained and sliced
1 - 2 tablespoons soy sauce
salt and freshly ground black pepper
a few bay leaves, to garnish


1. Rinse the rice thoroughly in several changes of cold water. Place in a pan with the margarine and boiling water and bring rapidly to the boil. Lower the heat, cover with a tight-fitting lid and simmer very gently for 10 minutes, or until all the liquid has evaporated and the rice is just tender.

2. Meanwhile, heat the dripping in a large frying-pan or wok. Add the onion, celery and garlic, if using, and fry gently for 5 minutes until the onion is soft and lightly coloured.

3. Add the rice, cooked peas, turkey, green pepper, currants and half the pimiento. Cook over moderate heat, stirring frequently, until heated all through.

4. Stir in the soy sauce and season with salt and pepper to taste.

5. Transfer to a warmed serving dish, garnish with the remaining pimiento slices and a few bay leaves, and serve at once while still piping hot.

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