Spicy rice pilaf with turkey
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown rice; |
| ½ | teaspoon | Cumin seeds; |
| ¼ | teaspoon | Ground ginger; |
| ¼ | teaspoon | Ground cinnamon; |
| 4 | Cardamom seeds; | |
| 4 | 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; |
| (chop cashews) | ||
Directions
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