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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 281.1
  • Total Fat: 11.6 g
  • Cholesterol: 81.0 mg
  • Sodium: 911.0 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 23.2 g

View full nutritional breakdown of Caramelized Onion and Turkey Pilaf calories by ingredient
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Caramelized Onion and Turkey Pilaf

Submitted by: BIGOLEDIVA

Introduction

Wonderful main dish entree that pulls from the traditional mediterranean pilaf made with broken angelhair and rice, and the middle eastern dish called Mujedara made with caramelized onions, lentils and rice..I added ground turkey for a main dish heartiness- and delicately seasoned with an unexpected dash of cinnamon and tobasco. Wonderful main dish entree that pulls from the traditional mediterranean pilaf made with broken angelhair and rice, and the middle eastern dish called Mujedara made with caramelized onions, lentils and rice..I added ground turkey for a main dish heartiness- and delicately seasoned with an unexpected dash of cinnamon and tobasco.
Number of Servings: 6

Ingredients

    2 Tbls Butter
    .25 cup broken angelhair pasta
    4 fist size onions- sliced thinly
    .5 yellow or green split peas
    1 Cup brown basmati rice
    20oz ground turkey 93% lean
    5 cups chicken or beef broth
    .5 to 1 teas ground cinnamon
    1 Tbls Onion powder
    tobasco to taste( .5 to 1 teas)

Directions

Melt butter in pan over med high. add pasta and onions and cook uncovered and without stirring 5 mins until bottom turns golden... stir and allow to cook 5 more minutes...do this 3 times. When most of onions are golden add rice and turkey and cook breaking turkey into crumbles. Cook until turkey is completely done( abotu 15 min)

Add 5 cups water and remaining seasoning- bring to a boil and allow to cook uncovered until liquid is just above the top of the mixture.

Turn heat to 2 or almost low, cover and cook until all liquid is absorbed.

To serve I press into a small bowl then turn out on a plate to make a pretty mound. I garnish with a sprinkle or slivered almonds or pine nuts.

** I also serve this with my spinach salad with a middle eastern twist and my pomegranate vinaigrette.

Serving Size: makes 6 generous 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BIGOLEDIVA.






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