- Serves 20
Serve with a mixed leaf and tomato salad with a splash of balsamic vinegar.
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.