Rice With Turkey and Tomatoes
Rice With Turkey and TomatoesSkip to next paragraph
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The sweetness of the sauteed onions and garlic and tartness of the lemon add special flavors to this dish.
1 2-lb. fresh turkey leg
1 garlic bulb
1 medium onion
1/2 lemon, cut lengthwise
1 16-ounce can whole tomatoes, peeled
2 tablespoons vegetable oil
1 cup long grain rice, uncooked
1 teaspoon dried thyme
Salt and pepper
Wash turkey in cold water. Place in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer partially covered for 45 minutes to 1 hour (until when poked with a knife the juices from the meat run clear). If necessary, add water to keep leg covered.
When fully cooked, remove turkey leg to a plate, and let cool. Skim and discard fat from turkey broth. Set aside 2-1/2 cups of broth for this recipe, and refrigerate the rest for another use.
While meat is cooling, peel and dice the onion. Slice the half lemon into thin half circles (removing seeds) and blanch in boiling water for 2 minutes. Drain and reserve.
Chop the tomatoes, reserving the juice in a small bowl, and set aside. Peel the whole cloves of garlic and set aside. When the turkey is cool, discard the skin. Remove the meat from the bone and cut into bite-sized pieces. Discard the bone.
Heat the vegetable oil in the saucepan used to cook the turkey leg. Add the diced onion and garlic cloves. Stir until the onion is lightly brown. Add the rice and continue stirring for 3 to 4 minutes.
Add the 2-1/2 cups of turkey broth, chopped tomatoes and juice, sliced lemon, thyme, 1 teaspoon of salt, 1/2 teaspoon of pepper, and turkey meat. Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes.
Before serving, fluff the rice and distribute the ingredients evenly. Serves 4.
Substitutions can be used to create a different taste for this dish: In place of lemon and thyme, use 1 diced medium bell pepper and cumin or 1/2 pound of diced fresh carrots, 1/3 stalk of sliced celery, and 1 teaspoon of dried oregano leaves. Or instead of lemon, substitute 1 15-ounce can of black-eyed peas (drained) or 1/2 cup dried black-eyed peas (cooked).