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Before you jump to Turkey Pilaf recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.
Until fairly recently any individual who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it seems we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won't be able to fix the problems of the environment. This should happen soon and living in ways more friendly to the environment should become a goal for every individual family. The cooking area is a good starting point saving energy by going a lot more green.
A massive amount of electricity is definitely consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones that are more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to operate less frequently, will also save electricity.
From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living just isn't that difficult. A lot of it truly is basically making use of common sense.
We hope you got insight from reading it, now let's go back to turkey pilaf recipe. To cook turkey pilaf you only need 17 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Turkey Pilaf:
- Use 500 g of cooked turkey, diced.
- Get 3 of onions, chopped.
- You need 3 cloves of garlic, chopped.
- Get 1 of leek, sliced (optional).
- Use 250 g of button mushrooms, sliced.
- Provide 2 of peppers, green, red or mixed,deseeded and sliced.
- Use 2 of sticks, celery, sliced.
- Prepare 250 g of unsmoked bacon, diced.
- Provide 400 g of long-grain rice.
- Use of Large knob butter.
- Use 1 litre of turkey or chicken stock.
- Use 375 ml of dry white wine.
- Get of Ground black pepper.
- Use of Salt.
- You need 1-2 of tomatoes, cut into wedges.
- Use of Small bunch coriander, chopped leaves only.
- Take 1 tsp of sumac.
Steps to make Turkey Pilaf:
- Pre-heat oven to Gas Mark 3 or electric equivalent. My Neff Circotherm setting is 150C..
- Melt the butter in casserole and gently fry the onions, without stirring unless sticking, for 3 minutes..
- Add the garlic and stir and continue gently frying until both onions and garlic are tender, say another 2 minutes..
- Add the celery (and optional leek if wished), stir and fry for one further minute..
- Add the bacon, stir and continue gently frying for another 3 minutes..
- Add the turkey, peppers, mushrooms, rice, sumac and seasoning and stir thoroughly..
- Pour in the wine and stock and bring it all to the boil, occasionally stirring gently..
- Cover and transfer to the pre-heated oven and cook until the liquids are absorbed and the rice is sufficiently (but not over-!) cooked. This should take 35-40 minutes..
- It’s worth checking after about 25 minutes to ensure that the dish doesn’t “run dry� before the rice is cooked. This very rarely happens but a splash or two of water can be added if necessary. The aim is to have a moist but definitely not “wet� end-product: I.e., nice, tender and fluffy cooked rice..
- Either serve directly from the casserole or turn on to a warmed serving dish. Whichever you choose, garnish with tomato wedges, then sprinkle on the chopped coriander leaves and serve on hot plates..
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