| 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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