Fruity Chicken Risotto

Name: Fruity Chicken Risotto
Ingredients: 2 Tbsp. oil; 3 c. sliced mushrooms; 1 medium onion, chopped; 2 slices bacon; 1 c. uncooked long grain rice; 2 1/3 c. water; 1 Tbsp. soy sauce; 2 chicken bouillon cubes, crumbled; 2 c. cut up cooked chicken; 1/2 c. thinly sliced dried apricots; 1/2 c. chopped dates; 1/4 c. chopped roasted cashews; 2 Tbsp. chopped fresh parsley; 2 green onions, sliced

14 ingredients

9 steps

Ingredients

2 Tbsp. oil
3 c. sliced mushrooms
1 medium onion, chopped
2 slices bacon
1 c. uncooked long grain rice
2 1/3 c. water
1 Tbsp. soy sauce
2 chicken bouillon cubes, crumbled
2 c. cut up cooked chicken
1/2 c. thinly sliced dried apricots
1/2 c. chopped dates
1/4 c. chopped roasted cashews
2 Tbsp. chopped fresh parsley
2 green onions, sliced

Directions

1

Heat oil in a 10-inch skillet over medium heat.
2

Cook mushrooms, onion and bacon in oil over medium heat, 10 minutes, stirring occasionally, until vegetables are tender.
3

Stir in rice; cook 5 minutes, stirring occasionally.
4

Stir in water, soy sauce and bouillon.
5

Heat to boiling, stirring occasionally.
6

Reduce heat.
7

Cover and simmer about 20 minutes or until liquid is absorbed and rice is tender.
8

Stir in remaining ingredients. Cover and let stand 5 minutes before serving.
9

Makes 6 servings.