Shelly's Recipe

TURKEY PILAF WITH ASPARAGUS - Easy

Category: Casseroles - Chicken and Turkey

2 tablespoons olive oil, divided
1 small onion, minced
1 clove garlic, minced
1 cup dried cranberries
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1 cup rice
1-2 cups chicken stock*
1 pound asparagus, trimmed and cut into 1 inch pieces
1 to 1 1/2 pounds left over cooked turkey
salt and pepper to taste

In a large stockpot, heat 1 tablespoon of the olive oil over medium high heat. Add onions and garlic and sauté until translucent.

Add in cranberries and dried herbs. Stir well. Add rice and stir again until rice grains are coated with the oil.

Add in chicken stock. How much will depend on the type of rice you used. Check the package for the liquid to rice ratio. Stir then increase heat to bring to a boil. Once boiling, reduce heat to a simmer and cook until all the liquid is absorbed, about 20 - 30 minutes, depending on rice used.

While rice is cooking, heat the remaining olive oil in a sauté pan over medium heat. Cook asparagus, 3 - 4 minutes, until tender crisp. Remove from heat.

Fold in left over turkey and asparagus. Heat through. Season to taste with salt and pepper and serve. Serves 4.