British Turkey Jambalaya

This British Turkey Jambalaya is a wonderful low-fat alternative.

Serves: 4 people

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Prep Time: 12 mins

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Cooking Time: 25 mins

Nutritional values per portion
Energy: 504 Kcals
Protein: 41.2 g
Total Fat: 17.6 g
Saturated Fat: 4.7 g
Carbs: 47.3 g
Sugars: 8.4 g
Salt: 3.5 g
Fibre: 2.3 g

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, peeled and chopped
  • 3-4 garlic cloves, peeled and chopped
  • 2 celery sticks, trimmed and chopped
  • 100g/4oz carrots, trimmed, peeled and diced finely
  • 6 rashers back bacon, chopped
  • 175g/6oz long grain rice
  • 450g/1lb diced turkey breast
  • 1 tsp chilli powder to taste
  • 1 tsp ground ginger
  • 2 tbsp tomato puree
  • 450ml/ A pint turkey or chicken stock, warmed
  • 1 red pepper, deseeded and finely chopped
  • 2 tbsp freshly chopped coriander
  • 2 tbsp roughly chopped pistachio nuts

Instructions

Heat the oil in a large frying pan and saute the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently. Add the rice, diced turkey and spices and continue to saute for a further 5 minutes.

Blend tomato puree with the 2 tbsp of the stock and add to the pan with 150ml of the stock. Bring to a gentle boil and simmer for 15 minutes, adding extra stock as it is absorbed.

Meanwhile, cover the red pepper with boiling water, leave for 5 minutes, drain and add to the pan. Continue to cook, adding more stock as necessary for a further 10 minutes or until rice and turkey are tender.

Sprinkle with chopped coriander and pistachio nuts and serve immediately.
(If liked, add a few peeled prawns, thawed if frozen for the last 5 minutes of cooking time).

Nutritional values per portion
Energy: 504 Kcals
Protein: 41.2 g
Total Fat: 17.6 g
Saturated Fat: 4.7 g
Carbs: 47.3 g
Sugars: 8.4 g
Salt: 3.5 g
Fibre: 2.3 g

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