1/2 cup brown rice vinegar
2 teaspoons molasses
2 tablespoons onion; grated
4 to 6 pound turkey breast - cut in 1 inch cubes
1 tablespoon vegetable oil
2 garlic cloves; minced
1 cup white grape juice
1/2 cup water
1 tablespoon lemon juice
1 teaspoon freshly grated ginger
8 ounces dried apricots; slivered
2 tablespoons minced fresh cilantro
rice | | | Combine brown rice vinegar, molasses and grated onion. Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight. Drain turkey, reserving marinade. Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown). Put browned turkey in a large casserole. Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover. Bake at 325 degrees for 30 minutes. Turkey should be tender. Stir in cilantro. Serve over steamed rice. Makes 10 to 12 servings. |
|
