| 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>
A Message from our Provider:
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