Turkey pilaf with cranberries & cashews

Wendy Barrie: Food writer

Ingredients: serves 2


Method:

  1. In a pan sauté onion, garlic and spices with oil for 2 to 3 minutes.
  2. Stir in rice and mix well. Season lightly and add stock.
  3. Add remaining ingredients apart from the fresh herbs and simmer gently for 12 minutes (or according to cooking time required - risotto rice will take a little longer).
  4. Test rice to check it is cooked, adding a little boiling water if necessary.
  5. Stir in fresh herbs a couple of minutes before serving.

Recipe tips:

Remember to keep your fridge between 1-5°C.