Turkey With Chickpeas And Basmati Rice


1-1/2 teaspoons olive oil
1/2 clove garlic, minced
1/2 cup uncooked basmati rice
1 teaspoon ground cumin
1 teaspoon ground coriander (or replace coriander and turmeric with curry powder)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper
2 cups chicken stock or veggie broth
3/4 pound ground turkey
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons chopped fresh cilantro (optional)
2 tablespoons chopped fresh parsley (optional)
2 tablespoons pine nuts (optional)
Salt to taste
Ground black pepper to taste


Heat the olive oil in a large saucepan over medium heat.  Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock.   Bring to a boil.   Reduce heat to low, cover, and simmer 20 minutes.
Place the turkey in a skillet over medium heat, and cook until evenly brown.  Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice.  Season with salt and pepper.

Copyright © 2011 - Rebecca Evans and Die, Food Dye! All rights reserved.
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