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Pinch of saffron threads about three cups (about seven hundred and fiftyml) hot Campbells Real Stock Chicken two tablespoons olive oil (Recipes by ingridients olive oil) one onion, thinly sliced two garlic cloves, finely chopped five hundredg turkey breast (Recipes by ingridients breast) fillet (see note), cut into strips one one/two cups (three hundredg) SunRice White Long Grain Rice one cinnamon quill one third cup (fiftyg) dried cranberries one third cup unsalted shelled pistachios, roughly chopped one quarter cup chopped coriander leavesStep one Stir the saffron into the hot chicken stock, then set aside until required. Step two Heat the oil in a large deep frypan over low heat. Turkey Cranberry Pilaf Recipe. Add the onion, garlic and a little salt and pepper, then cook, stirring for about five minutes until the onion is soft. Increase the heat to high, add the turkey and cook, stirring, for two-about three minutes until golden. Add the rice and stir to coat the grains. Add the cinnamon quill and stock, then bring to the boil. Cover and simmer over low heat for fifteen minutes or until rice is tender. Step about three Remove the pan from the heat and stir in cranberries, pistachios and coriander. Turkey Cranberry Pilaf Recipe. Cover and stand for a further about five minutes. Fluff up the rice with a fork and serve.. Turkey Cranberry Pilaf Recipe.
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