Serves 2

1 teaspoon soybean oil

1/3 cup chopped onion

1 teaspoon curry powder

1/4 teaspoon ground ginger

1/8 teaspoon ground cumin

1/8 teaspoon ground turmeric

Ground pepper to taste, and salt, if you can’t do without it

Dash Cayenne

1/2 cup uncooked brown rice

1 tablespoon raisins (optional)

1 can (10-ounces) low-sodium chicken broth

1/2 cup water

1 tablespoon snipped fresh or frozen chives

Preheat oven to 3500F. In small, non-stick skillet over medium-low heat, heat oil. Saute onion and spices and salt, if you’re using it, in hot oil for 2 to 3 minutes until tender but not browned. Stir in rice and raisins; remove from heat and set aside.

In an ovenproof saucepan, over high heat, bring chicken broth and water to a boil. Stir in rice mixture; cover and boil 5 minutes. Place covered saucepan in oven and continue to cook 45 to 50 minutes until rice is tender and liquid has been absorbed. To serve, toss pilaf with chives.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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