Thursday, May 25, 2006

Hawaiian Rice

Cook 3 c. brown rice
Cook 1 - 1/2 c. chicken or turkey and cut up into small chunks.
In a small saucepan stir together in order and heat just till well blended:
1 tbsp. melted butter
1 tbsp. olive oil.
1/4 c. honey
1/4 c. mustard
1/4 c. cooking sherry wine
8 oz can (1 c.) unsweetened crushed pineapple, undrained
1 green pepper cut into chunks
Place in casserole dish in this order:
3 c. cooked rice
cooked chicken/turkey
1/2 c. roasted nuts (cashews, any nut works)
sprinke paprika over it all
Cover and bake at 350* for :20-:30.

This recipe is from Sue Gregg's 'Main Dishes' cookbook.


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