Gluten Free Boxing Day Jewelled Rice

This delicious rice dish is perfect for using up leftover turkey! Serve it as a hot main course or a cold salad.

Serves 8

Boxing Day Jewelled Rice 

Turkey is the best thing about Christmas. Hands down, no question. But by the third day or so, I get a bit turkeyed out. This easy rice dish is a delicious and versatile way to use up leftover turkey this holiday season! It echoes the flavors of a traditional Christmas meal with cranberries, orange juice and zest. The flaked almonds add a nice crunch, as does the delicate bite of wild rice.

In all honesty, we made this dish using leftover Thanksgiving turkey, but will most likely recreate it in the days after Christmas, too. You can plan to serve this dish cold as a salad or hot as a main or side dish. It was so hearty and filing that we ate it as a main course.If you want to serve it cold, make it with olive oil instead of butter.
This recipe was adapted from Good Food magazine.

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Ingredients:

For the jewelled rice
1 onion, chopped
1 liter/4 cups vegetable stock
1 cup dried cranberries
1 orange
2 tbsp butter or 2 tbsp olive oil if serving cold + more for serving
2 bay leaves
2 tbsp thyme
5 tbsp flaked almonds
500g wild and basmati rice
shredded cooked turkey
salt
pepper
parsley

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Instructions:

Boxing Day Jewelled Rice

1. Preheat your oven to 180C/350F. 
2. Heat the butter in a large saucepan and saute the onions until they begin to turn golden, about 10 minutes.
3. Add the rice and cranberries and stir to coat well in the melted butter. Pour the rice and cranberries into a casserole dish with a lid.
4. Add the shredded turkey and season with salt and pepper and pour over the vegetable stock.
5. Add the bay leaves and a sprinkle of thyme and cover the dish with a piece of parchment paper before placing the lid on.
6. Cook in the oven until the rice is tender, about 35 to 40 minutes.
7. Remove from oven and stir orange zest and flaked almonds through.
8. Squeeze over the juice from the zested orange, check for seasoning and sprinkle with parsley.
9. Fork through a knob of butter and serve hot.

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