A great use for leftover turkey, this is also a perfect opportunity to get more turmeric (the yellow herb in all curry powders) onto your plate. Both the curry and the pilaf reheat beautifully, so go ahead and make them in advance, if you wish, and bring them back to life on the stovetop or in a microwave. Easy!
- 2 cups cooked brown basmati rice
- 2 cups cooked wild rice
- 1 tablespoon roasted walnut oil
- 3 tablespoons dried cranberries
- 1/2 cup minced walnuts, lightly toasted
- Salt to taste (about 1/2 teaspoon)
- 1 1/2 tablespoons olive oil or grapeseed or canola oil
- 1 cup minced onion
- 2 teaspoons yellow mustard seeds
- 1 teaspoon turmeric
- 2 teaspoons ground cumin
- 2 tablespoons very finely minced (or grated) fresh ginger
- 1 tablespoon minced or crushed garlic
- 1 medium carrot, diced
- 1/2 medium very sweet bell pepper (red, yellow, or orange), diced
- 1/2 teaspoon salt
- 3 cups diced cooked turkey meat
- 1/2 cup water
- 1/2 cup apple juice
- 3 tablespoons thick yogurt (Greek yogurt works best, but you can use any kind)
- Red pepper flakes to taste (optional)
- In a large bowl, combine everything for the pilaf, and mix until completely blended. Heat gently just before serving.
- For the turkey curry, heat a large, deep skillet (medium heat) for about a minute, then add the oil and swirl to coat the pan. Add the onion, and stir-fry for about 2 minutes, then stir in the spices and ginger, and cook, stirring, for 1 minute longer until they smell very fragrant.
- Stir in the garlic, then add the carrot, bell pepper, and salt. Turn the heat down, cover the pan, and let it cook for another 5 minutes or so – until the vegetables are just barely tender and completely coated with flavor.
- Stir in the turkey until it’s coated, too, then add the water and apple juice. Bring to a quick boil, lower to the slowest possible simmer, and cover the pan, and cook for 5 minutes longer.
- Stir in the yogurt, add red pepper flakes to taste, if desired, and serve hot, over the warmed pilaf.