turkey koftas with fig and brown rice pilaf 
 
You will need to soak 12 bamboo skewers in water for about 30 minutes before you start this recipe. 
1 pound ground turkey 
½ cup stale breadcrumbs 
3 green onions (scallions), sliced thinly 
2 cloves garlic, crushed 
¼ teaspoon allspice 
¼ teaspoon ground cilantro 
¼ teaspoon ground chile 
2 tablespoons olive oil 
 
fig and brown rice pilaf 
2 tablespoons olive oil 
1 small onion, chopped finely 
2 cloves garlic, crushed 
1 tablespoon finely grated orange zest 
1 teaspoon ground cinnamon 
½ teaspoon ground cumin 
½ teaspoon ground cilantro 
1 pound packaged pre-cooked brown basmati rice 
1 cup chicken stock 
¹⁄³ cup chopped dried figs 
¼ pound baby spinach leaves 
 
1 Combine turkey, breadcrumbs, onion, garlic, and spices in a large bowl. Roll 2 tablespoons of mixture into long oval shapes; you should have 12. Place koftas on a baking-paper-lined baking sheet; refrigerate for 1 hour. 
2 Make Fig and Brown Rice Pilaf. 
3 Meanwhile, insert a skewer into each kofta; brush kofta well with oil. Cook kofta on heated grill pan (or grill) on medium-high heat, turning occasionally, for 8 minutes or until cooked through. 
4 Serve kofta with pilaf. 
fig and brown rice pilaf Heat oil in a large saucepan over medium-high heat; cook onion and garlic, for 3 minutes or until soft. Stir in zest and spices; cook for 2 minutes. Add rice; stir to coat. Add stock; bring to a boil. Reduce heat to medium; cook, covered, for 8 minutes. Remove from heat; stir in figs and spinach. Season to taste. 
 
prep + cook time 1 hour 20 minutes (+ refrigeration) serves 4 
nutritional count per serving 24.6g total fat (4.4g saturated fat); 604 cal; 57.9g carbohydrate; 34.2g protein; 6.9g fiber 
serving suggestion Serve with yogurt.