Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Long grain brown rice |
| 2½ cup | Water |
| ½ | Chicken bouillon cube |
| 2 | Bananas |
| 1 teaspoon | Lemon juice |
| 1¼ cup | Plain yogurt |
| 1 tablespoon | Sour cream |
| 1 tablespoon | Sesame oil |
| 2 tablespoons | White wine vinegar |
| ½ cup | Chicken broth, defatted |
| 1 | Fresh pineapple |
| ½ pounds | Cooked chicken, cut in thin strips |
| 1 | Onion, finely chopped |
| 1 small | Red chile pepper, seeded and finely chopped |
| 2 teaspoons | Freshly grated ginger |
| OR- | |
| ½ teaspoon | Ground ginger |
| 1 teaspoon | Curry powder |
| Lettuce leaves for garnish |
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