Inspiration: AllRecipes
You don’t have to make it with turkey, and between you and me, I think it’s better without it.
Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 cup uncooked basmati rice
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cayenne pepper
1 quart chicken stock
1 ½ lbs ground turkey
2 (15 oz) cans chickpeas, drained and rinsed
2 (15 oz) cans black beans, drained and rinsed
1 bunch chopped fresh cilantro
1 bunch chopped fresh parsley
Salt and ground black pepper to taste
Preparation
Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes
Place the turkey in a skillet over medium heat, and cook until evenly brown
Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper
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