Chicken-Fruit Salad
INGREDIENTS:
1 md Onion, chopped (about 1/2
-Cup)
1/3 c Chopped celery
2 tb Margarine or butter
2 c Coarsely cut-up cooked
-chicken
1 1/2 c Uncooked instant rice
1 L/2 Cups hot water
1 pk (8 ounces) mixed dried
-fruits, cut into fourths
2 tb Raisins
2 ts Chicken bouillon granules
3/4 ts Salt
3/4 ts Chopped fresh or 1/4
-teaspoon dried thyme
-leaves
1/4 ts Ground cinnamon
1/8 ts Pepper
1/4 c Chopped pecans
1 md Onion, chopped (about 1/2
-Cup)
1/3 c Chopped celery
2 tb Margarine or butter
2 c Coarsely cut-up cooked
-chicken
1 1/2 c Uncooked instant rice
1 L/2 Cups hot water
1 pk (8 ounces) mixed dried
-fruits, cut into fourths
2 tb Raisins
2 ts Chicken bouillon granules
3/4 ts Salt
3/4 ts Chopped fresh or 1/4
-teaspoon dried thyme
-leaves
1/4 ts Ground cinnamon
1/8 ts Pepper
1/4 c Chopped pecans
Mix onion, celery and margarine in 2-quart microwavable casserole. Microwave uncovered on high 2 to 3 minutes or until onion is tender. Stir in remaining ingredients except pecans. Cover tightly and microwave 10 to 12 minutes, stirring after 5 minutes, until water is absorbed. Stir in pecans.
6 servings.
6 servings.