Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Long grain brown rice 1/2 lb Cooked chicken, cut in thin
2 1/2 c Water -strips
1/2 Chicken bouillon cube 1 Onion, finely chopped
2 Bananas 1 sm Red chile pepper, seeded and
1 ts Lemon juice -finely chopped
1 1/4 c Plain yogurt 2 ts Freshly grated ginger
1 tb Sour cream OR-
1 tb Sesame oil 1/2 ts Ground ginger
2 tb White wine vinegar 1 ts Curry powder
1/2 c Chicken broth, defatted Lettuce leaves for garnish
1 Fresh pineapple

Combine water, rice and bouillon in saucepan. Cover and cook over low
heat 35 minutes, or until rice is tender. Peel bananas. Slice 1
banana and sprinkle with lemon juice, set aside. Mash second banana
and combine with yogurt, sour cream, oil, vinegar and chicken broth;
stir into smooth sauce. Cut a few pineapple slices and reserve for
garnish. Peel and core remaining pineapple and cut enough small cubes
to make 3/4 cup. Mix rice with chicken strips, sliced banana, onion,
chiles, and pineapple cubes. Fold in yogurt sauce and season with
ginger and curry powder. Arrange rice salad in center of serving
dish. Garnish with lettuce and reserved pineapple slices.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 02-13-95

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