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2 | Teaspoons Vegetable oil
Pound Skinless, boneless turkey breast, cut into strips
Cup Long grain rice
Cups Chicken broth
Teaspoon Salt
Teaspoon Pepper
Teaspoon Ground cinnamon
Teaspoon Cayenne pepper
Cup Green, red, and/or black California seedless grapes
Cup Dried apricots, sliced (about 6 – 7)
Green onions, both white and green parts, sliced
Tablespoons Chopped fresh mint |
In a large covered skillet, heat the oil over medium-high heat. Brown the turkey on all sides. Stir in the rice and cook for 1 minute. Pour in the chicken broth and season with the salt, pepper, cinnamon, and cayenne. Stir until the mixture comes to a boil, then cover and reduce the heat to a simmer. Cook for 30 minutes, or until the rice is tender. Remove the pilaf from the heat and gently stir in the grapes, pine nuts, apricots, green onions, and mint. Serve warm. Option: This pilaf can also be cooked in the oven, follow the instructions as written, but instead of covering and leaving to cook on the burner, place the covered skillet in a preheated 325 degree F oven for 30 to 40 minutes. |
