Nutrition Facts
Turkey pilaf
Amount Per Serving
Calories 504
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 66mg22%
Sodium 285mg12%
Potassium 810mg23%
Carbohydrates 65g22%
Fiber 7g29%
Sugar 9g10%
Protein 38g76%
Vitamin A 2690IU54%
Vitamin C 152mg184%
Calcium 128mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Turkey pilaf
A nutritious and filling poultry dish
Servings: 4
Calories: 504kcal
Equipment
- Large, heavy-based pan
Ingredients
- 2 tbsp light olive oil or rapeseed
- 1 onion chopped
- 1 leek washed and sliced
- 2 garlic cloves crushed
- 400 g turkey breast steaks cut into 1cm strips
- 2 tbsp medium curry paste
- 200 g brown basmati rice
- 500 ml chicken stock (or 1 chicken stock cube dissolved in 500ml boiling water)
- 1 head broccoli broken into florets
- 100 g frozen peas
- a handful of fresh parsley chopped
- salt to season
- freshly ground black pepper to season
To serve
- plain Greek yogurt
Method
- Heat the oil in a large heavy-based pan over a medium heat, add the onion and leek and cook for five minutes, stirring occasionally. Add the garlic and turkey and continue cooking for a further two to three minutes.
- Stir in the curry paste, rice and stock. Bring to the boil, cover and cook on a low heat for 25 minutes, or until the rice has absorbed most of the liquid.
- Stir in the broccoli, continue to cook for five minutes, then add the peas and continue cooking for a further five minutes, adding a little more stock or water if necessary.
- Stir in the parsley, season to taste and serve topped with a spoonful of plain Greek yogurt.
Nutrition
Calories: 504kcal | Carbohydrates: 65g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 285mg | Potassium: 810mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2690IU | Vitamin C: 152mg | Calcium: 128mg | Iron: 3mg