| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | md | Onion; chopped |
| 1 | c | Rice |
| 1/2 | c | Lentils |
| 3 | tb | Currants or chopped raisins |
| 3 1/2 | c | Chicken stock; defatted |
| 1/2 | ts | Salt |
| Black pepper | ||
| 1 | lb | Smoked skinless turkey breasts; in thin strips |
| 1/4 | c | Parsley; chopped |
INSTRUCTIONS
In a large ovenproof pot, heat the oil and then saute the onion over medium-low heat for 5 minutes. Add the rice, lentils and currants and cook for 2 minutes more, stirring. Add the stock, salt and pepper and bring to a boil. Cover the pot and bake in a preheated 375F oven for 15 minutes. Stir in the turkey strips and parsley and bake for another 5 minutes, or until the rice and lentils are tender and the turkey is warmed throught, adding a little more hot stock if neccessary Recipe By : Washington Post/tpogue@idsonline.com Posted to FOODWINE Digest 22 Sep 96 Date: Mon, 23 Sep 1996 10:32:45 -465800 From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM>
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