Spicy rice pilaf with turkey

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

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