Place water, pearl rice and chicken stock in a soup pot and cook rice until fluffy, about 20 minutes. Add the onion, carrot, salt, cinnamon, pepper, thyme, Tabasco sauce, curry, apples and turkey. Bring to a slow boil and reduce heat. Simmer for 30 minutes. Thin with water as needed. Garnish with dry chow mien noodles. Yield 4 to 6 servings. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (351g)|
|Recipe Makes: 6|
|Calories from Fat: 69 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 67.8mg||21 %|
|Sodium 228.6mg||8 %|
|Potassium 486mg||13 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 35.9g|
|Protein 20.7g||30 %|
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Calories per serving: 314
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