Rice Pilaf with Turkey, Roquefort and Green Onions
- 10 ounces leftover turkey, cubed
- 4 Tablespoons butter
- 1/2 cup minced onion
- 1 cup long-grain white rice
- 2 cups Turkey stock or chicken stock
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon salt
- 1/3 cup crumbled Roquefort cheese
- 1 Tablespoon vegetable oil
- 1/2 cup packed, thinly sliced green onions
Preheat oven to 350° F. Cut round of parchment paper to diameter of ovenproof sautÃ© pan you will be using. 8-9½" pan with lid recommended. Butter the paper.
Melt 3 Tablespoons of the butter in the ovenproof sautÃ© pan. Add the minced onion and cook until soft but not brown.
Add the rice and sautÃ© over medium heat, until the rice begins to look milky, about 4 minutes.
In a saucepan, bring the stock, thyme and bayleaf to a boil and pour over the rice, stirring once.
Season with salt and pepper and bring to a boil.
Remove from heat, press the round of buttered paper onto the rice (butter side down) and cover with a tight lid.
Bake for 18 minutes, without stirring. If rice is too chewy or all the liquid is not absorbed, cook another 2 minutes.
Discard bay leaf. Add the turkey cubes and mix. Scatter the Roquefort over the top and cover.
Heat the vegetable oil and the remaining 1 Tablespoon of butter in a skillet. Add the green onions and sautÃ© lightly, about 1 minute.
Fluff the rice with a fork until Roquefort is thoroughly mixed into rice.
To Serve: Transfer the pilaf onto a serving dish. Sprinkle the green onions on top and serve.