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Ingredients
1 tsp olive oil
1 onion white red chopped
1 garlic clove crushed
4 cardamom pods
1 tsp ground cumin
1 cinnamon sticks
100 g brown and rice wild mixed (or basmati)
300 ml vegetable stock
1 handful turkey shredded leftover cooked
1 handful nuts toasted
1 handful coriander roughly chopped
2 servings cranberry sauce leftover
Equipment
bowl
frying pan
Directions
Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins.
Add the spices and rice, then stir-fry for 1-2 mins.
Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.
