No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Turkey and Vegetable Pilaf

  • Servings: 8
  • Yield: Serves 6 to 8
Turkey and Vegetable Pilaf


  • 3 cups Turkey Stock, or canned low-sodium chicken broth
  • Coarse salt and freshly ground pepper
  • 4 tablespoons extra-virgin olive oil
  • 2 cups onion, chopped into 1/2-inch pieces
  • 1 1/2 cups carrots, chopped into 1/2-inch pieces
  • 1 cup celery, chopped into 1/2-inch pieces
  • 4 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • 1/2 cup white wine
  • 1 cup canned crushed tomatoes
  • 2 1/2 cups shredded turkey meat
  • 1 1/2 cups long-grain rice, such as Uncle Ben's
  • 1 cup frozen peas, defrosted
  • 2 tablespoons chopped fresh parsley


  1. Preheat oven to 375 degrees. Heat stock in a medium saucepan over medium-low heat; season with salt and pepper.

  2. Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add onions and a pinch of salt; cook, covered, until translucent, 6 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in carrots, celery, and remaining tablespoon oil; season with salt and pepper; cook for 2 minutes. Stir in cumin and oregano. Add white wine; increase heat to medium-high. Cook until almost all of liquid is evaporated, 3 to 4 minutes. Stir in tomatoes; reduce heat to medium. Season with salt and pepper; cook for 2 minutes. Stir in turkey and rice.

  3. Add heated stock to pot; bring to a boil. Season with salt and pepper. Stir in peas; simmer until rice is just covered with liquid. Cover, and transfer to oven. Bake for 20 to 25 minutes. Let stand, covered, for 5 minutes. Fluff rice with a fork. Stir in parsley. Serve immediately.

Reviews (1)

  • bmncooks 20 Mar, 2010

    This was a yummy way to use up some leftover turkey! I used 1 cup uncooked arborio rice, and added about 3/4 cup cooked wild rice.

Related Topics