1 tsp olive oil
1 red or white onion, chopped
1 garlic clove, crushed
4 cardamom pods, bashed
1 tsp ground cumin
1 cinnamon stick
100g/4oz mixed brown and wild rice (or basmati)
300ml/½pt vegetable stock
handful leftover cooked turkey, goose, duck, shredded
handful toasted nuts
handful coriander, roughly chopped
leftover cranberry sauce, to serve
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.
394 kcals, protein 14g, carbs 46g, fat 18g, sat fat 3g, fibre 2g, sugar 5g, salt 0.46g
Tip! Short of time? Just grab a pouch of ready-cooked basmati or wild rice and heat through with the spices, cooked onions and shredded turkey.