TURKEY AND DRIED FRUIT PILAF

2 teaspoons olive oil
10 ounces thinly sliced turkey cutlets
1 cup chopped scallions
1 cup chopped celery
2 garlic cloves, minced
1 teaspoon cinnamon
1 teaspoon firmly packed dark brown sugar
1/4 teaspoon ground nutmeg
4 ounces uncooked regular long-grain rice
1 cup low-sodium chicken broth
1/4 cup dark raisins
12 dried apricot halves, coarsely chopped
1 tablespoon sesame seeds, toasted

Preheat oven to 350 degrees F.

In large ovenproof skillet, heat oil; add turkey. Cook over medium-high heat 2-3 minutes on each side, until browned. Transfer to plate; set aside.

Add scallions, celery and garlic to skillet; cook, stirring frequently, 4-5 minutes, until tender. Reduce heat to medium-low.

Stir in cinnamon, brown sugar and nutmeg; cook 1 minute.

Stir in rice; cook 1 minute.

Add broth; bring to a boil. Remove from heat; stir in cooked turkey.

Cover skillet with ovenproof lid; bake 40 minutes.

Uncover; stir in raisins, apricots and sesame seeds.

Cover and bake 10-15 minutes, until liquid is absorbed and rice is tender.

Makes 4 servings
Adapted from unknown source