Pilaf is a rice dish cooked in a seasoned broth. The dish has several names worldwide. For example, in the Caribbean it is known as pelau while in Uzbekistan it is known as palov. Pilaf usually contains various types of meat or vegetables. Although chicken is quite common in pilafs, turkey can be substituted and still be just as delicious. Below is the recipe for a tantalizing turkey pilaf made with mushrooms, pork sausages and mixed vegetables that can be served 6 times.
Here’s what you’ll need:
- 1/2 cup of finely chopped onion
- 2 tablespoons of butter
- 2 tablespoons of extra virgin olive oil
- 1 cup of parboiled rice
- 1 1/2 cups of chicken stock
- 8 ounces of cooked turkey, chopped
- 1/4 cup of field mushrooms, peeled and sliced
- 1/2 pound of pork sausages, sliced
- 1/4 cup of frozen mixed vegetables
- 1/4 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1/4 teaspoon of cayenne pepper
- Chopped parsley leaves, for garnishing
- In a large bowl, add the rice and cover with tap water. Use your hand to wash the rice before throwing off the water. Repeat the process. After the rice has been washed, cover the rice with tap water once more and set the bowl aside.
- In a small frying pan, heat 2 tablespoons of extra virgin olive oil over low heat. Once the oil is hot, add the pork sausages. Fry the sausages for about 10 minutes or until brown and cooked.
- While the sausages are cooking, take a large skillet with high sides and heat the remaining olive oil over medium heat. Add the finely chopped onion and sliced mushrooms. Allow the onion and sliced mushrooms to soften for about 3 minutes. Throw off the water and then add the soaked rice. Stir-fry the rice for about 5 minutes before adding the chicken stock, salt, black pepper and cayenne pepper. Reduce the heat and bring to a boil before cover the skillet and cooking the rice gently for about 15 minutes.
- After the rice has been cooked for about 15 minutes and the stock has been absorbed, add the turkey, frozen mixed vegetables and butter and stir well over a low heat for about 5 minutes. Remove from heat and add the fried pork sausages.
- To complete the dish, transfer the pilaf to a large dish and garnish with the chopped parsley leaves.