Rice Pilaf with Turkey, Roquefort and Green Onions

Rice Pilaf with Turkey, Roquefort and Green Onions


Serves 4

  • 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 sauté pan you will be using. 8-9½" pan with lid recommended. Butter the paper.

  1. Melt 3 Tablespoons of the butter in the ovenproof sauté pan. Add the minced onion and cook until soft but not brown.

  2. Add the rice and sauté over medium heat, until the rice begins to look milky, about 4 minutes.

  3. In a saucepan, bring the stock, thyme and bayleaf to a boil and pour over the rice, stirring once.

  4. Season with salt and pepper and bring to a boil.

  5. Remove from heat, press the round of buttered paper onto the rice (butter side down) and cover with a tight lid.

  6. Bake for 18 minutes, without stirring. If rice is too chewy or all the liquid is not absorbed, cook another 2 minutes.

  7. Discard bay leaf. Add the turkey cubes and mix. Scatter the Roquefort over the top and cover.

  8. Heat the vegetable oil and the remaining 1 Tablespoon of butter in a skillet. Add the green onions and sauté lightly, about 1 minute.

  9. 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.