Curried Rice With Turkey and Edamame |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
A good fusion home for leftover turkey, dried fruit & water chestnuts that is healthy & tastes great. Adapted from A Taste of Thai. They called for a package of their Yellow Curry Rice and I changed to use what we have on hand (big tub o' Mae Ploy yellow curry paste & brown rice LOL). That also includes substituting a handful of sultanas or fresh cranberries for the dried cranberries as needed. We have also added chopped lightly blanched bok choy to really make it a one dish meal. Ingredients:
2 teaspoons vegetable oil |
1 tablespoon yellow curry paste |
1 cup brown rice |
1 1/2 cups water |
3 large shallots (1 cup chopped) |
2 tablespoons oil |
3 cups cooked turkey, chopped |
1 1/2 cups edamame, shelled |
salt, to taste |
1/2 cup dried sweetened cranberries |
8 ounces water chestnuts, canned, sliced, drained |
1/2 cup cilantro, chopped |
Directions:
1. Place oil & curry paste in saucepan suitable to cook brown rice inches Using medium heat, saute yellow curry in oil until aromatic & sizzling. Add rice & saute, stirring, until rice is aromatic & popping a bit.Cover in water & bring to boil. Reduce heat to simmer & cover rice to cook for 30 minutes. Taste after 25-30 minutes to see if cooked.
2. Add cranberries to rice. Stir well. Add additional water if needed - a couple of tablespoons at a time. When cooked to taste remove from heat & keep covered until used below.
3. While rice is simmering, chop shallots.
4. Add oil to large skillet and heat over medium-high heat. Add shallots and saute until slightly browned.
5. Add turkey, edamame, and salt to taste. Cook until heated through.
6. Add cooked rice and water chestnuts to turkey mixture.
7. Toss to combine and serve with chopped cilantro on side.
|
|