Do you ever get confused by all the different varieties of rich that are available and wonder which would be the best to serve with the meal you are making. Usually I go for white rice but Tilda has a large range which includes Jasmine rice, Basmati, Giant Wild rice, wholegrain basmati and many more. In order to help people understand the complex characteristics of rice and discover perfect mealtime pairings Tilda have released a rice and spice pairing guide. This was written in partnership with spice expert and Masterchef winner Dhruv Baker and as well as rice and spice pairings includes a selection of recipes.
I was sent a copy of the guide and challenged to recreate one of the recipes from it. Choosing a recipe was hard, they all looked tasty. From Dhruv’s perfect chicken curry with basmati rice to lamb chilli con carne with wholegrain basmati, you will be spoiled for choice. I ended up choosing an oriental recipe, jasmine rice with ginger soy turkey. I picked this as I wanted to try jasmine rice.
Jasmine rice is a lightly fragrant rice with a floral taste and slight sticky texture. It is found across South East Asia and used in Thai, Malay and Indonesian cooking. According to the rice and spice guide it is the perfect when teamed with lemongrass, galangal, lime, green chilli, kaffir lime leaves and for this recipe ginger.
The ginger soy turkey was really easy and quick to make. The dish is bursting with flavour and the crunch of the fresh vegetables which also added colour. The soy taste of the turkey did not overpower the floral flavour of the rice, it worked well with the fresh ginger to provide a perfect complement to it. The family loved the dish and the fragrant rice made it a little bit more special.
I also like the fact it uses turkey, turkey is packed with protein as well as being low in saturated fat. I have been trying to use turkey a lot more in my cooking, recently making an Arabian style dish, Turkey Al Kabsa as well as a warm mexican turkey salad. Now the festive season is approaching all these meals are great ways to use up left over turkey.
Jasmine Rice with Ginger Soy Turkey
- 250 g Tilda Fragrant Jasmine Rice
- 500 g diced turkey
- ½ tsp sugar
- ½ tsp lemon juice
- 1 tbsp sunflower oil
- 1 small red pepper
- 1 tbsp fresh grated ginger
- 4 spring onions
- 50 g mangetout
- 2 tbsp light soy sauce
- 150 ml stock blended with 1tsp cornflour
- Sea salt and pepper
- Fresh coriander or parsley
- Cook the rice according to the directions on the pack. Keep warm mounded on a serving plate
- Thinly slice the spring onions and red pepper. Slice the mangetout diagonally.
- Fry the diced turkey in oil for 3 minutes then add the red pepper, ginger and onions. Cook for five minutes
- Add the mangetout, lemon juice and sugar. Cook for two minutes then mix in stock and cook to thicken
- Season and serve with the rice. Garnish with the herbs