Turkey Curry With Raisin Rice

1. 1

   Turkey Curry: Saute the ground turkey until evenly browned. Drain fat and set aside.

2. 2

   In a greased or non-stick skillet, saute the apple and onion over medium heat, stirring frequently, until the onion is translucent. Set aside.

3. 3

   Reduce heat to low and heat the olive oil. Stir in the flour and curry powder until the flour begins to bubble.

4. 4

   Combine the bouillon granules, milk and dry milk; whisk until combined. (The bouillon granules will dissolve when they are heated in the sauce.)

5. 5

   Gradually add the milk mixture to the curry mixture, continuing to stir over medium-low heat until the mixture thickens.

6. 6

   When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through. Serve over Raisin Rice.

7. 7

   Raisin Rice: In a large nonstick skillet, toast 1 cup raw rice over medium heat, stirring frequently, until most of the rice is brown. (Mottled appearance is desirable.)

8. 8

   Stir in raisins and chicken stock.

9. 9

   Bring to a boil, reduce heat to low, cover the pan, and cook for 25 minutes or until the liquid is absorbed.

* Per serving · 4 servings · Values may vary.

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