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Before you jump to Turkey Pilaf recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active contribution. These kinds of modifications need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, primarily by making your cooking area more green.

Changing light bulbs is actually as good an area to begin with as any. Do this for the whole house, not only the kitchen. The typical light bulbs are the incandescent style, which should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more originally, these types of bulbs last as long as ten of the conventional type as well as using a lot less energy. Changing the light bulbs would likely keep plenty of bulbs out of the landfills, and that’s good. Coupled with different light bulbs, you need to learn to leave the lights off when they are not needed. The family spends a lot of time in the kitchen area, and how often does the kitchen light go on in the morning and is left on all day long. Obviously this also happens in other rooms, not merely the kitchen. Try keeping the lights off until you absolutely need them, and see exactly how much electricity you can save.

As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Green living is actually something we can all do, without difficulty. Typically, all it requires is a bit of common sense.

We hope you got insight from reading it, now let’s go back to turkey pilaf recipe. You can cook turkey pilaf using 17 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Turkey Pilaf:

1. Provide 500 g cooked turkey, diced
2. Take 3 onions, chopped
3. Get 3 cloves garlic, chopped
4. Get 1 leek, sliced (optional)
5. Prepare 250 g button mushrooms, sliced
6. Provide 2 peppers, green, red or mixed,deseeded and sliced
7. Prepare 2 sticks, celery, sliced
8. Take 250 g unsmoked bacon, diced
9. Provide 400 g long-grain rice
10. You need Large knob butter
11. Use 1 litre turkey or chicken stock
12. Get 375 ml dry white wine
13. You need Ground black pepper
14. Get Salt
15. You need 1-2 tomatoes, cut into wedges
16. Get Small bunch coriander, chopped leaves only
17. You need 1 tsp sumac

Instructions to make Turkey Pilaf:

1. Pre-heat oven to Gas Mark 3 or electric equivalent. My Neff Circotherm setting is 150C.
2. Melt the butter in casserole and gently fry the onions, without stirring unless sticking, for 3 minutes.
3. Add the garlic and stir and continue gently frying until both onions and garlic are tender, say another 2 minutes.
4. Add the celery (and optional leek if wished), stir and fry for one further minute.
5. Add the bacon, stir and continue gently frying for another 3 minutes.
6. Add the turkey, peppers, mushrooms, rice, sumac and seasoning and stir thoroughly.
7. Pour in the wine and stock and bring it all to the boil, occasionally stirring gently.
8. Cover and transfer to the pre-heated oven and cook until the liquids are absorbed and the rice is sufficiently (but not over-!) cooked. This should take 35-40 minutes.
9. It’s worth checking after about 25 minutes to ensure that the dish doesn’t “run dry” before the rice is cooked. This very rarely happens but a splash or two of water can be added if necessary. The aim is to have a moist but definitely not “wet” end-product: I.e., nice, tender and fluffy cooked rice.
10. Either serve directly from the casserole or turn on to a warmed serving dish. Whichever you choose, garnish with tomato wedges, then sprinkle on the chopped coriander leaves and serve on hot plates.

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