| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Rice |
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
Onion — chopped |
| 3 |
tb |
Pine nuts |
| 2 |
c |
Water |
| 2 |
tb |
Currants |
| 2 |
tb |
Salt |
|
|
Pepper |
| 1 |
|
3 lb. |
| 3 |
tb |
Yogurt |
| 4 |
tb |
Butter — melted |
|
|
Chicken |
INSTRUCTIONS
Fry onions in 1/4 cup butter in saucepan until transparent. Add pine nuts
and rice; saute until light brown. Add currants, 1 tablespoon salt and
water, a dash of pepper. Bring to a boil, then cover and simmer for 25 - 30
minutes, or until all the water is Cool before using as stuffing. Stuff
chicken with one cup of pilaf. Combine yogurt and salt; brush half over
Chicken. Bake at 400 F for 15 minutes. Reduce heat to 350 F; bake 1 hour
more, basting with yogurt.
Posted to MM-Recipes Digest V3 #297
Date: Tue, 29 Oct 1996 23:03:36 -0500 (EST)
From: suzy <suzy@gannett.infi.net>
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”