Just a few recipes from Country Living I downloaded and wanted to share.

1. In heavy 5-quart Dutch oven, heat 2 quarts water to boiling over high heat. Stir in rice and 1 t salt; return to boiling and cook, uncovered, 10 minutes. (Rice will not be completely cooked. Drain rice thoroughly in strainer.

2. In same pan, melt butter with 2 tablespoons oil over low heat. Spoon half of hot rice into pan and press down with the back of spoon to make a firm layer that covers bottom of pan. Spoon remaining rice loosely on top of bottom layer, then top this with carrot strips. Cover top of pan with a linen towel (folded so edges are not near heat source) and a tight lid. Cook 35 to 40 minutes or until the bottom layer of rice forms a crisp, golden crust. (After 20 minutes, check to see if a crisp, golden crust is forming by lifting bottom layer of rice gently with a fork. If crust is not forming, increase heat slightly.)

3. Meanwhile, in large skillet, saute chicken in remaining 1 T oil over medium heat until golden on all sides. Add apple juice, curry powder, coriander, cumin, and remaining 1/2 teaspoon salt; stir until chicken is coated with spices. Cook, stiffing frequently, until chicken is cooked through and liquid has evaporated-about 5 minutes.

4. To serve, in large bowl, combine the steamed top part of rice (reserving the bottom crust) with carrots, the raisins, pistachios, and almonds; toss to blend. Spoon rice mixture onto individual plates or serving platter and top with chicken mixture. Break bottom rice crust into pieces and place around plate. Serve immediately.

Nutrition information per serving-protein: 63 grams; fat: 34 grams; carbohydrate: 50 grams; fiber: 3 grams; sodium: 508 milligrams; cholesterol: 183 milligrams; calories: 766.

Country Living/Feb/94 Scanned & fixed by Dp & Gg