Parsley & Onion Turkey Rissoles
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2-star anise
- 2 cups basmati rice
- 2 cups hot chicken stock
- 2 zucchini, diced
- Heat oil in a saucepan on medium. Add onion and cook for 5 minutes, until soft.
- Add garlic and star anise, cook for 30 seconds, until fragrant. Add rice and stir to coat.
- Add hot stock and bring to the boil. Reduce heat to low and simmer, covered, for 10-12 minutes, until liquid has been absorbed.
- Stir through zucchini and set aside for 5 minutes, covered, until zucchini is tender. Serve with drumsticks.
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