Title: Curried Rice with Chicken and Walnuts
Categories: Entree Poultry
Yield: 4 Servings

2	ts	Canola oil
2	oz	Coarsely chopped Ca. walnuts
1	tb	Curry powder
1	tb	All-purpose flour
1	ts	Ground ginger
1/2	ts	Ground allspice
1	c	Low-sodium chicken broth
5	oz	Chicken breast; cubed - (skinless, boneless)
1	c	Unsweetened applesauce
4	oz	Aromatic rice
1/2	c	Plain nonfat yogurt

In medium nonstick skillet, heat oil. Add next 5 ingredients and stir-fry 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 2-3 times, until rice is cooked. Remove from heat; stir in yogurt.

Each serving provides: * 1 FA, 1/2 FR, 1-1/2 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

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