Easy to make oysters smoked in an electric smoker, marinated in salt and their own juices (called oyster liquor). These oysters are far superior to those in cans!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup uncooked basmati rice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cayenne pepper
- 1 quart chicken stock
- 1 ½ pounds ground turkey
- 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 bunch chopped fresh cilantro (Optional)
- 1 bunch chopped fresh parsley (Optional)
- ¼ cup pine nuts (Optional)
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Stir in garlic; cook for 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir for 5 minutes, then pour in stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
- Meanwhile, place ground turkey in a large skillet over medium heat. Cook and stir until crumbly and evenly browned.
- Gently stir turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into cooked rice. Season with salt and black pepper.
- You can use ground beef, lamb, or pork instead of turkey.
Nutrition Facts
| Calories | 453 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 12 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 1174 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
So easy to make! I used one can of black beans and one can of chickpeas. I will definitely make it again! Very affordable and filling.
Pretty good. I’m not really meat person so I don’t add the ground turkey, and I use the legume rice from Aldi instead of basmati. Along with the spices that are essentially just curry powder, I go ahead and add some Garam masala. Go heavier on the garlic and add chopped onion though— not nearly enough. Hint: it’s even better with julienned jalapeños or some other form of pepper you enjoy.
I made it with beef am venison mince, added a teaspoon of ginger .really easy dish
Delicious and easy to make. Became a permanent go to recipe.
Let’s make this amazing recipe even simpler! I added the chickpeas and black beans in with the rice and let it all cook together for 30mins. Came out richer in flavour and so delicious !
Very easy and delicious. I will use less Cayenne pepper next time!
Delicious!
I have been making this for years. I change up the meat and add less beans and it is always a hit. I serve with cucumber, tomato onion salad, pita and tahini dresssing.
I use ground beef, no cilantro or parsley. Yumm!
Excellent. Used 2c rice, 1 can black beans and about the same amount of homemade chickpeas; only 1 tsp each cumin & coriander, 1/2 tsp turmeric, *1/8 -1/4 tsp cayenne, about 1/8 tsp lemon zest, 4 cups water, 4 tsp chicken bullion. After it’s finished cooking, top with an more lemon zest. This shizzle is the BOMB. Ate with diced avocado and crumbled feta. Thanks for this recipe!!! *EDIT: forgot to add the cayenne, see above.
Liked this, omitted meat but added in dried dates and cranberries as a balance to the spices. delicious.
Very easy. Very delicious!
It was a little dry BUT I liked it and will make it again. Followed the recipe exactly.
Easy, quick, delicious, perfectly spicy, and made with ingredients I have in my pantry.
I liked the flavour. I added some raisins and onions to the rice part. One quart of broth was too much. I rinsed and drained my rice and don’t know if I should have done that before frying with the garlic, onions and spices. I simmered an extra 5 minutes but the rice was still a bit soggy. I would add just 3 cuz of broth next time. Served it with some naan and Thai chili sauce. Everyone liked it. It makes a large Amount – enough for 6 people for sure.
Made as recipe directed, except using only one can of each kind of beans. This recipe definitely has kick if you’re not used to spicy food! the one thing I would change with the recipe is to only use HALF the amount of stock called for. Four cups is way too much for the rice to absorb, and ends up taking forever to cook, and being mushy. Aside from that, great recipe that makes LOTS of food!
Delicious! Perfect as a side or even a main dish!
Tasty easy recipe that can be made ahead of time without the meat.
I used beyond beef as a substitute for the turkey, used one can each of the black beans and chickpeas, and cooked the beans, parsley, and cilantro with the beyond beef for about 3 minutes. And I didn’t use pine nuts, as I didn’t have them on hand. My fiancée was a big fan of the dish but I found it to be bland. There’s definitely enough heat from the cayenne pepper, but there needs to be some sort of acidic contrast, pungency, or sweetness. I also agree that the rice came out a bit mushy. If I were to make it again, I would try adding the pine nuts and something to add more flavor: maybe some sauteed onion and/or raisins.
Made this last night for a special dinner, along with the Shish Tawook Grilled Chicken, also on this site. I omitted the meat, as we already had meat for the meal. I kept the amount of beans, plus added frozen chopped spinach and a couple of handfuls of golden raisins, based on reviews I read.I also substituted a good curry powder for the spices noted, plus I started using 2 cups of broth, but stirred the rice and bean mixture and added more broth slowly as it cooked down, sort of like a risotto. The dish was fabulous, and so great with the chicken! I’ll make it again as a main dish using ground turkey/grilled chicken!
This was ok but I would not make it again. I liked the method of cooking the rice though. I would recommend seasoning the meat before mixing it in. It lacked flavor for us.