A mild hint of curry and
coconut adds special flavor to this turkey and rice dish. A tasty
use for leftover turkey, too!
Turkey
with Coconut Curried Rice
- 2 tablespoons butter or
margarine
3 cups cubed cooked turkey*
1 1/3 cups Basmati or medium-grain rice
1 teaspoon salt
3/4 teaspoon curry powder
3/4 teaspoon ground cumin
1 1/2 cups water
1 (14-ounce) can coconut milk
1 (16-ounce) package frozen sugar snap peas**
1/3 cup flaked coconut
1/4 cup chopped fresh cilantro, if desired
- Melt butter in deep 12-inch
skillet until sizzling; stir in turkey. Cook over medium-high
heat, stirring occasionally, until heated through (4 to 6 minutes).
Stir in rice, salt, curry and cumin. Continue cooking until rice
is lightly browned (1 to 2 minutes).
- Stir in water and coconut
milk. Continue cooking until mixture comes to a boil (4 to 6
minutes). Reduce heat to low. Cover; cook until rice is just
tender (13 to 15 minutes). Stir in peas. Cover; continue cooking
until peas are tender (3 to 5 minutes).
- To serve, sprinkle with
coconut and cilantro, if desired.
Makes 6 (1 1/3 cups) servings.
*Substitute 3 cups cubed
cooked chicken.
**Substitute 3 cups fresh
sugar snap peas.
