Indian rice salad ^

4 servings

Ingredients

QuantityIngredient
1cupLong grain brown rice
cupWater
½Chicken bouillon cube
2Bananas
1teaspoonLemon juice
cupPlain yogurt
1tablespoonSour cream
1tablespoonSesame oil
2tablespoonsWhite wine vinegar
½cupChicken broth, defatted
1Fresh pineapple
½poundsCooked chicken, cut in thin strips
1Onion, finely chopped
1smallRed chile pepper, seeded and finely chopped
2teaspoonsFreshly grated ginger
OR-
½teaspoonGround ginger
1teaspoonCurry powder
Lettuce leaves for garnish

Directions

Combine water, rice and bouillon in saucepan. Cover and cook over low heat 35 minutes, or until rice is tender. Peel bananas. Slice 1 banana and sprinkle with lemon juice, set aside. Mash second banana and combine with yogurt, sour cream, oil, vinegar and chicken broth; stir into smooth sauce. Cut a few pineapple slices and reserve for garnish. Peel and core remaining pineapple and cut enough small cubes to make ¾ cup. Mix rice with chicken strips, sliced banana, onion, chiles, and pineapple cubes. Fold in yogurt sauce and season with ginger and curry powder. Arrange rice salad in center of serving dish. Garnish with lettuce and reserved pineapple slices.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-13-95