| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Side dish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Uncooked long-grain white rice |
| 2 |
ts |
Nondiet tub-style canola margarine or corn oil margarine |
| 1 |
c |
Chopped onion |
| 2 |
|
Garlic cloves, minced |
| 1 1/4 |
c |
Defatted chicken broth, divided |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground coriander |
| 1/4 |
ts |
Ground allspice |
| 10 |
|
Dried apricots, quartered |
| 1 |
tb |
Chopped canned green chiles |
| 1 |
c |
Chopped fresh tomato |
| 1 |
lb |
Cooked turkey breast meat, cut into bite-sized pieces |
|
|
Apricots sliced into strips for garnish, if desired |
INSTRUCTIONS
Cook rice according to package directions.
Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch
oven or similar large pot. Cook over medium heat, stirring
frequently, until onion is soft, 5 or 6 minutes. If liquid begins to
evaporate, add a bit more broth.
Stir in cumin, coriander and allspice. Add remaining broth, apricots,
chiles and tomato. Stir to mix well. Reduce heat, cover and simmer 10
minutes, or until flavors are well-blended. Stir in turkey and cook an
additional 5 minutes.
Serve over rice, garnished with apricot strips, if desired.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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