Turkey-Cranberry Pilaf

• 3/4 cup long-grain rice
• 1 1/2 cups no-salt-added chicken stock or broth
• 1 small bay leaf
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 18 teaspoon nutmeg
• 12 ounces whole onion or 11 ounces chopped, ready-cut onion
• 1 teaspoon olive oil
• 4 ounces whole green pepper or 3 ounces chopped, ready-cut pepper
• 2 cups cooked turkey
• 4 tablespoons cranberry-orange relish
• 2 tablespoons dried cranberries
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Combine the rice, stock or broth, bay leaf, cumin, cinnamon and nutmeg; bring to a boil, then reduce heat to simmer.
2. Cover, and cook for a total of 17 minutes, until rice is tender and liquid has been absorbed.
3. Chop the whole onion.
4. Heat a nonstick pan until it is very hot, reduce heat to medium high, add the oil and saute the onion until it begins to soften.
5. Meanwhile, wash, trim, seed and chop the whole pepper, add to onion and cook until pepper begins to soften.
6. Cut up the turkey, and stir into the onions with the relish and the cranberries.
7. Add the cooked rice; remove the bay leaf, and mix the rice with the turkey mixture.
8. Season with salt and pepper.

longgrain rice, nosalt, bay leaf, ground cumin, cinnamon, nutmeg, onion, olive oil, green pepper, turkey, cranberryorange relish, cranberries, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/354 (may not work)