Recipe - Curried Rice With Chicken And Walnuts

2 teaspoon Canola oil
2 ounce Coarsely chopped Ca. walnuts
1 tablespoon Curry powder
1 tablespoon Allpurpose flour
1 teaspoon Ground ginger
One half teaspoon Ground allspice
1 cup Lowsodium chicken broth
5 ounce Chicken breast; cubed
(skinless, boneless)
1 cup Unsweetened applesauce
4 ounce Aromatic rice
One half cup Plain nonfat yogurt

In medium nonstick skillet, heat oil. Add next 5 ingredients and stirfry
2 minutes. Add chicken broth, stirring until smooth. Add chicken and
applesauce; cook 3 minutes more.

Add rice and 1 cup water to pan; simmer, covered, 15 minutes; stir 23
times, until rice is cooked. Remove from heat; stir in yogurt.

Each serving provides:
* 1 FA, One half FR, 1One half P, 1 B, 25 C

Per serving:
* 317 cal, 15 g pro, 38 g car,
* 12 g fat: 6 g poly, 4 g mono, 1 g sat
* 63 mg sod, 21 mg chol

Source: Wonderful World of Walnuts & Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip