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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 1 |
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Directions: * (use white if you prefer, but since it doesn't take as long to cook,
you may want to cook the vegetables a bit before adding the rice.)
Put rice and liquid in a medium saucepan and bring to a boil. Add curry,
pepper flakes, carrots, celery, leek, kale and mushrooms. Return to a
boil, reduce heat, cover and simmer for 35-40 minutes, or until most of
the liquid is absorbed. Add meat and peas, and cook another 5 minutes.
Serve. This served 2 very (!) hungry adults. You could
probably stretch it to 3 by adding a bit more rice and liquid
Recipe By : herl jennifer l <jenherl@UX1.CSO.UIUC.EDU>
Ingredients:
3/4 Cup(s) Brown Rice -- * see note
1 2/3 Cup(s) Liquid -- (water + chicken
1 Teaspoon(s) Gingerroot, minced
1/4 Teaspoon(s) Carrots -- sliced
1 Stalk Celery -- chopped
1 small Leek Or Onion, Chopped --
1 Cup(s) Fresh Kale -- chopped
1/2 Cup(s) Fresh Mushrooms -- chopped
5 Ounce(s) Cooked Chicken Or Turkey --
2/3 Cup(s) Brown rice,cooked |
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