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.
- 10 oz boned cooked turkey, diced
- 9 oz Basmati rice
- 1 oz margarine or butter
- 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)
- 4 oz frozen peas cooked
- 1 green pepper deseeded and diced
- 2 tablespoons currants
- 6 1/2 oz can sweet pimientos drained and sliced
- 2 tablespoons soy sauce
- salt and freshly ground black pepper
- a few bay leaves to garnish
- 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.
- 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.
- Add the rice, cooked peas, turkey, green pepper, currants and half the pimiento. Cook over moderate heat, stirring frequently, until heated all through.
- Stir in the soy sauce and season with salt and pepper to taste.
- 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.
Calories: 493 kcal
Carbohydrates: 68 g
Protein: 19 g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 51 mg
Sodium: 628 mg
Potassium: 516 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 1770 IU
Vitamin C: 77 mg
Calcium: 56 mg
Iron: 3 mg