3 1/2 C. cold water 1/2 tsp. salt 1/2 tsp. curry powder 1 1 1/2 -inch piece fresh ginger, peeled and halved 1 14 oz. box instant brown rice 3/4 C. chopped dried apricots 3/4 C. golden raisins 1/4 C. chives 1 green bell pepper, chopped 1 red bell pepper, chopped 2 C. diced, cooked chicken breast 1/4 C. sliced toasted almonds
Dressing 2 T. olive oil 2 T. white wine vinegar 2 T. dry sherry 1 T. low-fat mayonnaise 2 tsp. Dijon mustard 1/4 tsp. black pepper Pinch cayenne
In a 4-quart pot, bring the first four ingredients to a boil. Stir in rice, cover tightly and cook over low heat for about 10 minutes until water is absorbed. While the rice is cooking, combine all dressing ingredients in a small bowl. Remove rice from heat and discard ginger. Stir in apricots, raisins, chives, bell peppers, chicken and almonds. Add dressing. Cover and refrigerate.
447 calories, 10.1g fat (20% calories from fat), 37mg cholesterol
Evelyn Tribole, MS, RD
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