Tuesday, December 11, 2012

Pineapple Teriyaki Turkey

This recipe is excellent for all of your leftover turkey, though any poultry will do.

Start rice in a pot on the back of the stove. In a fry pan, use whole butter or ghee to fry mustard seed, sesame seeds, cumin seeds, coriander seeds, and coconut powder. Once the butter just starts to brown, slide all of the seasonings into the rice pot, stir once, then cover.

In the same pan add the poultry that has been marinating in pineapple juice, soy sauce, brown sugar, malt vinegar, and flake salt. At this point you can also add your vegetables. I used baby carrots. Cook on medium low for 20 minutes, stirring frequently.

Add frozen peas to the rice, fluff with a fork, re-cover, letting sit for the last five minutes that the turkey is cooking..

In a large bowl, pour in the rice then add the glazed turkey. Dish and enjoy!

No comments:

Post a Comment