“I love cooking one-pot dishes, as it means more free time with the family while the dish is in the oven. Even better there's less washing up to do after! Feel free to add some curry powder with the turkey to spice things up.”
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4-6
Per serving, based on 4: 499kcals, 9.6g fat, 2.2g saturated fat
Ingredients:
2 tbsp extra virgin olive oil
1 large onion or 4 shallots, finely chopped
1 small leek, cut into fine slices
2 tsp dried oregano
2 cloves garlic, roughly chopped
400g British turkey breast steaks, cut into 1cm strips
410g can chopped tomatoes with herbs
200g Basmati rice
1 chicken stock cube
500ml boiling water
freshly milled black pepper
1 small head of broccoli, cut into small florets
100g frozen peas
55g sultanas or raisins
1 bunch fresh coriander, chopped
freshly ground black pepper
200g thick natural yoghurt
Method:
- Preheat the oven to 190°C/fan oven 170°C/ gas 5. Heat the oil in an ovenproof casserole, add the onion or shallots, leek, oregano and garlic and cook for 5 minutes, stirring occasionally.
- Add the turkey strips, chopped tomatoes, rice and crumbled stock cube and mix well. Pour in enough boiling water to just cover all the ingredients and season with black pepper. Stir in the broccoli, peas and sultanas or raisins. Bring to the boil, stirring well, then cover and place in the oven. Cook for 20 minutes, or until the rice has absorbed all the liquid.
- Remove from the oven, fluff up with a fork, then stir in the coriander, check the seasoning and serve with a spoonful of natural yoghurt.
© Phil Vickery March 2009
|
