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Spanish Style Turkey Rice Pilaf

This recipe can feed a small group on its own or serve up as a tasty holiday side dish with all of the traditional trimmings.

Course Main Course, Side Dish
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients

  • 2 lbs Canadian turkey thighs
  • 2 Canadian turkey sausages
  • 1/2 tsp cayenne pepper to taste
  • 1 tsp sweet paprika
  • 1 tbsp vegetable oil
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 3 cloves crushed garlic
  • 1/2 cup white wine
  • 1 cup turkey broth
  • 1/2 cup water
  • 2 pinches saffron
  • 1 1/2 cup basmati rice
  • 1/2 tsp ground tumeric
  • 1 cup peppers sliced
  • 1/2 cup green olives
  • 1/2 cup cooked peas
  • 2 tbsp capers
  • 1 tbsp lemon zest

Instructions

  1. Cut thighs into large size chunks. Season with salt, pepper, cayenne and paprika.

  2. Sear in a medium size non-stick frying pan over high heat until browned on all sides. Remove from pan and set aside.

  3. Remove sausage from casings and crumble or cut into chunks. Cook over medium heat until cooked through, 4-6 minutes. Remove from pan and set aside.

  4. Heat vegetable oil. Sauté onions and celery, until cooked through and translucent, 3-5 minutes.

  5. Add garlic and cook an additional 2 minutes.

  6. Add white wine and turkey broth. Add saffron and let simmer for 1 minute.

  7. Add water, rice, salt to taste, turmeric and peppers. Add turkey. Bring to a boil. Lower heat, cover and let cook for 15-20 minutes until liquid is absorbed and rice is cooked through. Remove from heat and let sit for an additional 10 minutes.

  8. Fluff rice. Top with olives, peas, capers and lemon zest.

  9. Serve immediately.

Recipe Notes

Tip: Feel free to add any leftover veggies to the rice before you cook it like carrots, cauliflower, kale or mushrooms. Plan for some leftovers! This pilaf makes a great lunch the next day. Just drizzle with some olive oil or salad dressing and serve at room temperature.