1 c Rice
1/4 c Butter or margarine
1/2 c Onion -- chopped
3 tb Pine nuts
2 c Water
2 tb Currants
2 tb Salt
Pepper
1 3 lb.
3 tb Yogurt
4 tb Butter -- melted
Chicken
Fry onions in 1/4 cup butter in saucepan until
transparent. Add pine nuts and rice; saute until light
brown. Add currants, 1 tablespoon salt and water, a
dash of pepper. Bring to a boil, then cover and simmer
for 25 - 30 minutes, or until all the water is Cool
before using as stuffing. Stuff chicken with one cup
of pilaf. Combine yogurt and salt; brush half over
Chicken. Bake at 400 F for 15 minutes. Reduce heat to
350 F; bake 1 hour more, basting with yogurt.
