Ingredients
1
cup uncooked basmati rice
1 1/2
cups water
1/2
cup chopped onion
1/2
cup chopped celery
1/4
cup butter
2
cloves garlic, finely chopped
3
tablespoons Gold Medal™ all-purpose flour
2
cups reduced-sodium fat-free chicken stock
1 1/2
cups whipping cream
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons curry powder
4
cups chopped deli rotisserie chicken (from 2-lb chicken)
2
cups coarsely chopped cauliflower florets
1/2
cup frozen sweet peas, thawed
1
cup chopped carrots
1/2
cup chopped green onions
1/4
cup chopped fresh cilantro
1/3
cup chopped roasted cashews
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package. In 2-quart saucepan, cook onion and celery in butter over medium-high heat 3 minutes, stirring occasionally. Add garlic; cook 1 minute. Stir in flour; cook 1 minute. Add chicken stock and whipping cream; stir until mixture is smooth and bubbly. Stir in salt, pepper and curry powder. In large bowl, mix cooked rice, chicken, cauliflower, peas and carrots. Add white sauce; stir to combine. Spoon into baking dish.
Bake uncovered 30 minutes or until bubbly. Let stand 5 minutes. Sprinkle with green onions, cilantro and cashews.
