Turkey Pilaf
Posted on October 26, 2007
1 tbsp butter
4 green onions, sliced
2 celery stalks, chopped
3 cups cooked turkey, chopped
½ cup dried apricots, chopped
½ tsp ginger
2 cups chicken broth
2 cups instant rice
½ cup currants
¼ cup fresh parsley, chopped
Sauté onions and celery in butter in large frypan. Add turkey, apricots, ginger and chicken broth. Bring to a boil, stir in rice and currants. Remove from heat, cover and let stand 5 minutes. Toss with parsley.
Leftover turkey creates this appetizing pilaf. Serve with steamed snow peas and a crisp salad. Makes 6 servings.