Yield: 4 Servings
|1 cup||Long grain brown rice|
|½ teaspoon||Curry powder|
|3||Boneless turkey breasts|
|½||Lemon, juice of|
|1 large||Apple, peeled, cored and sliced|
|2 tablespoons||Sour cream|
|2 tablespoons||Sesame oil|
|2 tablespoons||Lemon juice|
|¼ cup||Defatted chicken stock|
|¼ cup||Sesame seeds|
|2 tablespoons||Fresh dill for garnish|
Combine rice,1/4t salt, 1/4t curry powder, and water in saucepan.
Cover and cook over low heat 35 minutes. Sprinkle turkey with lemon juice and pepper. Lay turkey on top of rice during last 20 minutes of cooking time, turning after 10 minutes. Drain rice. Cut turkey into strips. Set a few apple slices aside and sprinkle with lemon juice.
Chop remaining slices and combine with rice, turkey, sour cream, sesame oil, lemon juice, stock, remaining salt and curry powder. Heat dry frying pan. Toast sesame seeds until browned. To serve, arrange rice salad on serving plate, sprinkle with sesame seeds and garnish with dill, lettuce, and reserved fruit slices.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95