- Serves 20
- 800g Tilda Brown & White Rice
- 5 tbsp olive oil
- 5 onions, chopped
- 5 cloves garlic, crushed
- 1 tbsp ground cumin
- 1 tbsp cinnamon
- 2.4ltr vegetable stock
- 1kg cooked turkey, shredded
- 1kg frozen soya beans (or kidney beans/chickpeas)
- Fresh coriander (optional)
Heat the oil in a pan and gently fry the onions and garlic over a medium heat until softened, about 5 minutes.
Add the spices and Tilda Brown & White Rice, then stir-fry for 1–2 minutes.
Pour in the hot stock, reduce the heat to low and simmer until the stock is nearly all absorbed, about 20–25 minutes.
Stir in the turkey and beans and continue to cook until everything is warmed through. Season to taste and then scatter over the coriander.