Rice Pilaff with Turkey, Romanesco and Coriander
This is what I would call a supper dish, but then I don’t really differentiate between supper and dinner as long as the food is delicious. I suppose I connote it with a more informal meal as it arrives at the table in one single dish. This is the type of dish that we all need, as it is a brilliant vehicle for bits of leftover roast chicken, lamb, pheasant or bacon. I pick every scrap off a cooked carcass or bone and that becomes the meat addition to the pilaff. I love the bits of skin, jellied cooking juices and those bits of meat that are hardest to get it. Invariably the hardest fought for morsels are the sweetest and it just feels great to know you have extracted every bit of value and goodness from the remains of a previous meal.
Apart from the quick cooking of the romanesco, the rest of the dish happens in just one saucepan.
The quantity of the romanesco could be increased to make a meat-free dish. In any event, it is a delicious and nutritious dish and I find it deeply satisfying and comforting.
- Melt the butter in a heavy bottomed saucepan or casserole. When the butter is foaming, add the onion and garlic and stir well. Cover with a piece of greaseproof or parchment paper and the saucepan lid and cook on a very low heat for c 10 minutes. You want to onion to soften without getting any colour.
- Add in the rice and salt and gently stir through the buttery onions. Allow to cook for one minute before adding the turkey and chilli flakes and give that a gentle mix. Pour in the chicken stock and bring the saucepan to a gentle simmer. Put the lid on the saucepan and cook over a very gentle heat for c 15 minutes.
- While the rice is cooking, cook the romanesco in plenty of boiling salted water until just tender.
- When the rice has absorbed all of the stock. Gently stir in the cooked romanesco and chopped coriander. Taste and correct seasoning and serve immediately.
- 20g butter
- 100g finely chopped onion
- 1 clove of garlic crushed to a paste
- 220g basmati rice
- 250g cooked turkey cut into c 2cm pieces
- 1 level teaspoon Maldon sea salt
- Freshly ground black pepper
- 500ml chicken stock
- 1 tablespoon extra virgin olive oil
- 300g romanesco or broccoli florets
- Pinch chilli flakes
- 1 tablespoon chopped coriander