1 cup Brown rice
1/2 tsp Cumin seeds
1/4 tsp Ground ginger
1/4 tsp Ground cinnamon
4 Cardamom seeds
4 Whole cloves
1 tbsp Vegetable oil
2 cup Turkey stock or water
1/4 cup Dark or golden raisins
2 cup Chopped cooked turkey
1/4 cup Pine nuts, or cashews;
(chop cashews)
Directions
Toast cashews if using. Saute the rice, cumin seeds, ginger,
cinnamon, cardamom seeds and cloves in the oil in a saucepan until
the rice is browned. Add the stock or water and bring the mixture to
a boil.
Lower the heat and simmer for 45 to 50 minutes or until the rice is
cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve
hot or cold.
1/4 recipe - 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat
exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190
mg sodium, 381 mg potassium, 54 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier Nov 93
Servings: 4 servings
Spicy Rice Pilaf With Turkey Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Poultry; Crockpot; Rice
The History of Recipes
Academics have proved the existance of recipes far back into the distant past, in fact as far back into history as early Egypt, and maybe even further. Interesting though that is, mostly, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
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We hope you enjoy this Spicy Rice Pilaf With Turkey recipe.
