Rice and chicken [or turkey]
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Brown Rice -- * see note |
| 1⅔ | cup | Liquid -- (water + chicken |
| Bro | ||
| 1 | teaspoon | Curry Powder |
| ¼ | teaspoon | Red Pepper Flakes |
| 3 | smalls | Carrots -- sliced |
| 1 | Stalk Celery -- chopped | |
| 1 | small | Leek Or Onion, Chopped -- |
| (mostly white part) | ||
| 1 | cup | Fresh Kale -- chopped |
| ½ | cup | Fresh Mushrooms -- chopped |
| 5 | ounces | Cooked Chicken Or Turkey -- |
| Chopped | ||
| ⅔ | cup | Frozen Peas |
Directions
* (use white if you prefer, but since it doesn't take as long to cook, you may want to cook the vegetables a bit before adding the rice.) Put rice and liquid in a medium saucepan and bring to a boil. Add curry, pepper flakes, carrots, celery, leek, kale and mushrooms. Return to a boil, reduce heat, cover and simmer for 35-40 minutes, or until most of the liquid is absorbed. Add meat and peas, and cook another 5 minutes.
Serve. This served 2 very (!) hungry adults. You could probably stretch it to 3 by adding a bit more rice and liquid Recipe By : herl jennifer l <jenherl@...>