Ingredients:
1 qt Water
1 1/4 tsp Salt
2 cup Rice
1/4 cup Butter
1 cup Finely chopped onion
1/2 cup Finely chopped green bell pepper
2 Garlic cloves, finely chopped
1 can Stewed tomatoes -, (16 oz)
2 tsp Curry powder
2 cup Leftover cold turkey pieces finely
Instructions:
Bring water with salt to boil. Add rice slowly, stir to mix, cover pot
and reduce heat to low. Set timer for 20 minutes and check. Rice should
be just soft and all water absorbed. Taste, and if rice is soft, it is
done.
While water comes to boil for rice, melt butter in skillet. Add onion,
bell pepper and garlic. Stir over low heat until vegetables soften, but
don't brown. Add stewed tomatoes and curry powder. Stir and cover pan,
then cook over low heat about 20 minutes, checking every 10 minutes. If
sauce dries out, add bit of water. After 20 minutes, taste and correct
seasoning if needed, adding little more salt or curry if needed. Remove
from heat and stir in turkey.
Put mound of rice on each plate and spoon curried turkey over.
Yields about 8 (1-cup) servings.
Each serving: 288 calories, 589 mg sodium, 33 mg cholesterol, 8 grams
fat, 43 grams carbohydrates, 10 grams protein, 0.54 gram fiber
Recipe Source:
Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 230 Calories; 6g Fat (24.4%
calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 398mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable;
1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 8
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