Turkey and Rice with Raisins and Almonds

This is a fairly easy recipe that is made in one pan. It's great when you only have about 2 hours and want to make something really special. This recipe can be doubled to serve more people.

You will need:

• a large pan or wok
• 2 large turkey breasts

for the marinade

• 1/2 cup dry white wine
• 1 teaspoon garlic crystals or 1 clove crushed fresh garlic
• 1/2 teaspoon ginger powder
• 1/2 teaspoon sage
• 1 large onion
• extra virgin olive oil
• 2 cups rinsed Persian or parboiled rice
• another 1/2 cup of white wine
• 3 and 1/2 to 4 cups water or poultry broth
• 1 teaspoon salt (or more to taste)
• 1/2 cup raisins
• 1/2 cup chopped almonds

Tenderize the turkey breasts until they are flattenned to half their original thickness, and then marinate for 15 minutes or so. At the end, rub the spices into the meat before cooking.

While the turkey is marinating, saute' 1 large onion cut into small wedges in the pan with 2 or 3 tablespoons of olive oil. Cook them until just tender but not browned.

Place the turkey breasts flat on top of the sizzling onions and sear on both sides.

Add the white wine and reduce the liquid by a third.

Add the rice and salt, and then stir until the rice is well coated.

Add the water, and then sprinkle the raisins and almonds on top.

Bring to a boil.

Cover loosely allowing a tiny bit of space for steam venthilation and reduce the heat to medium-low or low.

Allow to cook for 20 minutes or until the rice is done. Then uncover.

Remove the turkey and set on a nice plate. You can slice it at this point if you like.

Turn the heat up to high again and toss the rice around for awhile until you hear it sizzling but don't burn it.

You can put the turkey back into the rice or keep it separate according to your personal tastes.