| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 | c | Rice |
| 1/2 | c | Lentils |
| 3 | T | Currants or chopped raisins |
| 3 1/2 | c | Chicken stock, defatted |
| 1/2 | t | 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>
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 269
Calories From Fat: 83
Total Fat: 11.3g
Cholesterol: 91.8mg
Sodium: 1070.2mg
Potassium: 784.5mg
Carbohydrates: 23.5g
Fiber: 1.7g
Sugar: 1.1g
Protein: 32.8g