1 cup (250 ml) white rice (not instant, well rinsed)
1 cup (250 ml) tomatoes, chopped
1 tsp (5) turmeric
1 bay leaf
1/3 cup (75 ml) frozen green peas
1/4 tsp (1.25 ml) tsp salt
2 tbsp (30 ml) parsley, chopped
2 tbsp (30 ml) cilantro, chopped
Juice of half a lemon, freshly squeezed
Directions
In a Dutch oven, heat canola oil over medium heat.
Add sliced sausage and fry for 1 minute.
Add onion and pepper and cook over medium heat until fragrant and onion is slightly translucent - about 3 minutes.
Add garlic and stir to mix throughout. Deglaze pan with wine. Let simmer for 1 minute.
Add turkey broth, rinsed rice, tomatoes, turmeric and bay leaf. Bring to a boil, reduce heat and cover. Allow to simmer for 15 minutes until most of the liquid is dissolved.
Mix in frozen peas and return the lid for 5 minutes.
Add salt, parsley, cilantro and lemon juice. Mix well to fluff. Serve immediately.
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