Moroccan-Style Turkey Stew & Wild Rice Pilaf

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Wild Rice Pilaf:

6 cups water

1 1/3 cups wild rice

2 teaspoons salt + more to taste

1/2 cup dried cranberries or golden raisins, coursely chopped

1/2 cup slivered almonds, toasted

2 to 3 tablespoons butter


2 tablespoons flour

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground ginger

1/2 teaspoon turmeric

1/2 teaspoon cayenne

1/2 teaspoon pepper

1/8 teaspoon ground cinnamon

3 tablespoons extra virgin olive oil

2 onions, chopped

3 celery ribs, chopped

1 jewel yam, peeled and chopped in large dice

2 carrots, peeled and chopped in large dice

2 turnips, peeled and chopped in large dice

3 cups turkey stock or canned chicken broth

1 1/2 pounds cooked turkey meat (preferably dark), cubed (about 3 cups)

1-2 teaspoons salt, or to taste

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