Turkey Biryani with Arugula

The stuffing is long gone and the yams and Brussels sprouts are history. What to do with the few scraps of precious pastured turkey still knocking around?

It's time to change it up and break out the Indian spices and bitter greens for a new twist on turkey!



1 large onion, thinly sliced

2 tablespoons coconut oil

1 tablespoon freshly grated ginger root

3 crushed garlic cloves

1 chopped jalapéno pepper

1 cup chopped tomatoes

3 cardamom pods

1 tsp ground turmeric

1 three inch cinnamon stick 2 cups long grain white rice

4 cups turkey broth (or water)

2 cups cooked turkey meat, chopped

1 cup coconut milk 3 cups baby arugula leaves

1 cup chopped cilantro

OPTIONAL: lightly roasted cashews


Sauté the onion in coconut oil until soft, then add ginger, garlic and jalapéno. Sauté 2 minutes, then add cardamom, turmeric, cinnamon stick and tomatoes. Stir in rice and sauté until rice is glossy and fragrant, 3 minutes or less.

Add broth (or water), cover and simmer for up to 45 minutes or until rice is cooked. Meanwhile, steam arugula and cilantro in a separate pan and keep hot.

When rice is cooked, fold in coconut milk and chopped turkey. Simmer until liquid is absorbed and serve on top of a bed of steamed arugula.

OPTIONAL: Top with roasted cashews.