Baked curried turkey and rice
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 1 | can | (8 oz) stewed tomatotes |
| ¾ | cup | Quick cooking brown rice |
| ¼ | cup | Snipped dried apricots |
| ½ | cup | Raisins |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Curry powder |
| 1 | teaspoon | Instant chicken bouillion granules |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 2 | Cloves; minced | |
| 1 | Bay leaf | |
| ¾ | pounds | Boneless turkey or chicken; cut 1 inch pieces |
Directions
In a medium saucepan stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry powder, bouillion granules, cinnamon, salt, garlic, and bay leaf. Heat to boiling. Stir in the turkey or chicken.
Pour the hot turkey mixture into a 1-½ quart casserole dish. bake, covered in a 350 degree oven about 45 minutes or till rice is tender and turkey is no longer pink, stirring occasionally. Remove bay leaf, then serve.
Calories-197, Protein-17g, Carbohydrate-26g, Fat-3g, Cholesterol-39mg, Sodium-349mg, Potasium-441mg Posted to Digest eat-lf.v097.n192 by Lynn Rausch <lrausc19@...> on Jul 30, 1997