Turkey Curry with Raisin Rice
Recipe Introduction
"Killer Pancake"- Diane Mott Davidson
List of Ingredients
- 1 pound ground turkey
- 1 cup chopped unpeeled apple
- 1 cup chopped onion
- 1 1/2 tablespoons olive oil
- 2 tablespoons flour
- 1 tablespoon curry powder
- 1 tablespoon beef bouillon granules
- 1/2 cup nonfat dry milk
- 2 cups skim milk
Instructions
- n a large saute pan, saute the turkey over med-high heat, stirring frequently, until browned evenly. Drain the turkey on paper towels and set aside.
- Spray a wide nonstick skillet with cooking spray. Over med heat, saute the apple and onion, stirring frequently, until the onion is transparent. Set aside.
- In another large skillet, heat the olive oil over low heat, just until it is warm. Stir in the flour and curry powder. Heat and stir over medium-low heat until the flour begins to bubble. Combine the bouillon, dry milk and skim milk; whisk until combined. (The bouillon will dissolve when heated in the sauce.) Gradually add the milk mixture to the curry mixture, continuing to stir over med-low heat until the mixture thickens. When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through. Serve over raisin rice.
- Raisin Rice: In a large nonstick skillet, toast 1 cup of raw white rice over medium heat, stirring frequently, until most of the rice is brown. (Appearance may be mottled; this is desirable.) Add 1/2 cup raisins and 2-1/4 cups lowfat chicken stock, bring to a boil, reduce heat to low, cover the pan, and cook for 25 minutes or until the liquid is absorbed.
- Servings: 4
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