June 5, 2000
Heat the chicken stock to boiling. Set it aside. Halve the squash lengthwise. Scoop out the seeds with the tip of a teaspoon. Cut the squash into 1/2-inch pieces. Place in a bowl. Add the sliced asparagus and carrot. Heat the oil in a deep saucepan over medium high heat. Add the onion and sauté until it is translucent, about 2 minutes. Mix in the rice until it is coated with oil and opaque, about 1 minute. Add the lemon juice, stirring until the rice is almost dry, less than 1 minute. Mix in the garlic, and half the chopped vegetables, setting the rest aside. Cook one minute. Begin adding the hot broth, a half-cup at a time. Stir well after each addition. Cook until the rice is almost dry before adding more broth. When most of the broth has been used and the rice is almost done but still has a hard core, which takes about 15-18 minutes, add the rest of the reserved vegetables and parsley. Make the final addition of broth and cook until the rice is al dente, 3-4 minutes. Remove the pot from the heat. Stir in the yogurt and grated cheese. Season to taste with salt and pepper. Serve immediately. Makes 4 servings, each containing 323 calories and 5 grams of fat.
If using salt-packed capers, soak them for 20 minutes in lukewarm water. Drain well. For vinegar-packed capers, drain, rinse well, and dry. Chop the capers and set them aside. Rinse the turkey cutlets and pat dry. Place the flour on a plate. Add the salt and pepper. Dredge the cutlets in the seasoned flour. Spray a large, non-stick skillet very well with cooking spray. Set the pan over medium-high heat. Brown the floured cutlets on one side, about 4 minutes. Turn and cook until the turkey is browned and the meat is faintly pink inside, reducing the heat, if necessary. Remove the cutlets to a plate. Add the chicken broth to the pan. With a wooden spoon, scrape up the browned bits in the pan. Mix in the lemon juice. Cook until the liquid is reduced by half. Replace the turkey in the pan. Add the capers. Cook until the cutlets are cooked though, about 2 minutes. Serve immediately. Each of the 4 servings contains 149 calories and 1 gram of fat.