Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Brown rice; |
½ teaspoon | Cumin seeds; |
¼ teaspoon | Ground ginger; |
¼ teaspoon | Ground cinnamon; |
4 \N | Cardamom seeds; |
4 \N | Whole cloves; |
1 tablespoon | Vegetable oil |
2 cups | Turkey stock or water |
¼ cup | Dark or golden raisins; |
2 cups | Chopped cooked turkey; |
¼ cup | Pine nuts; or cashews; |
\N \N | (chop cashews) |
Toast cashews if using. Saute the rice, cumin seeds, ginger, cinnamon, cardamom seeds and cloves in the oil in a saucepan until the rice is browned. Add the stock or water and bring the mixture to a boil.
Lower the heat and simmer for 45 to 50 minutes or until the rice is cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve hot or cold.
¼ recipe - 317 calories, 3 lean meat, 1 bread, ½ fruit, 1 fat exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190 mg sodium, 381 mg potassium, 54 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier Nov 93