| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Rice | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Brown Rice — * see note |
| 1 2/3 | c | Liquid — (water + chicken |
| Bro | ||
| 1 | ts | Curry Powder |
| 1/4 | ts | Red Pepper Flakes |
| 3 | sm | Carrots — sliced |
| 1 | Stalk Celery — chopped | |
| 1 | sm | Leek Or Onion, Chopped — |
| (mostly white part) | ||
| 1 | c | Fresh Kale — chopped |
| 1/2 | c | Fresh Mushrooms — chopped |
| 5 | oz | Cooked Chicken Or Turkey — |
| Chopped | ||
| 2/3 | c | Frozen Peas |
INSTRUCTIONS
* (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@UX1.CSO.UIUC.EDU> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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