The finished recipe. Turkey Pilaf with Apricots and AlmondsIngredients 1 to 6. 160 g Turkey breast (Cut into 2 cm pieces so they cook in the time the rice takes. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 60 g Basmati rice (Dry weight, before cooking.). 60 g Onion. 200 g Chicken stock (Made up from a cube or a pot.). 3 apricots, about 24 g Dried apricots (Snipped into quarters. Three is enough sweetness. They are 43% carbohydrate by weight, nearly all of it sugar.). 8 g Almonds (Flaked or roughly chopped, toasted dry in the pan first.)Ingredients 7 to 12. 60 g Frozen peas. Half a teaspoon Ground cinnamon. A teaspoon Ground cumin. A handful, torn Fresh coriander. 4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). To taste SaltStep 1. Toast the almonds in a dry saucepan until they smell nutty, then tip them out.Step 2. Spray the pan, soften the onion for five minutes, then add the turkey and spices and stir for two minutes until the meat has coloured on the outside.Step 3. Rinse the rice, add it with the apricots, stock and salt, and bring to the boil. Cover, turn the heat to its lowest and leave for twelve minutes.Step 4. Scatter the peas over the top without stirring, cover again for three minutes, then take off the heat and rest for five. Fork through, and finish with the almonds and coriander.
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