| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Main course, Poultry*, Quick dishe |
4 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Chicken broth, divided 1 + 3/4 |
| 1/3 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1 1/3 |
c |
5-min rice |
| 3/4 |
c |
Milk |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Butter or margarine |
| 3/4 |
c |
Sliced green onions |
| 2 |
ts |
Curry powder |
| 2 |
c |
Shredded cooked turkey |
| 1 |
c |
Frozen peas |
| 1/4 |
c |
Golden raisins |
| 3 |
tb |
Cashews nuts |
INSTRUCTIONS
Bring 1 cup broth, the water, and salt to boil in a medium saucepan over
high heat. Stir in rice, cover and let stand while preparing curry. [Or
make real rice.]
Mix remaining 3/4 cup broth, the milk, and cornstarch in a 2-cup measure.
Melt butter in a large saucepan over high heat. Add green onions and cook
2-3 min, stirring occasionally, until limp. Add curry powder and stir 30
seconds to release flavor. Stir cornstarch mixture, then pour into saucepan
and stir until boiling. Reduce heat and simmer until thickened, about 1
minute. Stir in turkey and frozen peas and cook 2 minutes, stirring
occasionally, until hot. Remove from heat and stir in raisins. Spoon over
the rice and sprinkle with nuts. Makes 4 servings.
Per serving: Cal 428 / Prot 30g / Carb 45g / Fat 14g / Chol 76mg / Sod
595mg
Posted to EAT-L Digest 11 Dec 96
Recipe by: magazine clipping
From: Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM>
Date: Thu, 12 Dec 1996 09:17:19 +0100
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