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Entree: Turkey-Apricot Rice Bake - 96

Source of Recipe

Apricot Producers of California
Onion, finely chopped
2 1/2 lbs

Garlic, chopped
2 1/2 oz.

Chicken or turkey stock
5 qts.

Raisins
12 oz.

Apricot halves, drained & quartered
2 cans

Salt
3T

Red or green bell pepper, diced
2 1/2 lbs.

Vegetable oil
8 oz.

Brown rice
3 lbs. 12 oz.

Sweetened, flaked coconut
5 oz.

Curry powder
1/3 cup

Ground black pepper
4t

Sliced, cooked turkey
12 lbs.




In rondeau, sauté onion, bell pepper and garlic in oil until soft.

Add stock and bring to a boil. Stir in rice, raisins, coconut, apricots, curry powder, salt and pepper.

Return to boil. Cover and simmer about 45 minutes, until liquid is absorbed and rice is tender; set aside.




Sauce:


Butter
1 1/2 lbs.

Curry powder
1t

Ground black pepper
1 1/2t

Flour
12 oz.

Salt
1T

Chicken stock
6 qts.




Melt butter in saucepan; stir in flour, curry powder, salt and pepper. Cook, stirring for 5 minutes. Do not brown.

Whisk in stock. Cook until mixture is thickened and coats the back of a spoon, about 20 minutes. Cool, set aside.


To assemble:
Spread 1 cup sauce on bottom of three hotel pans (12x20x2-inch).

Arrange turkey slices in 2 overlapping rows, topping each slice with 1/2 cup rice mixture.

Cover evenly with sauce.

Bake, uncovered, at 400°F for about 30 minutes, until heated through and sauce bubbles.