Fruity Chicken Risotto

• 2 Tbsp. oil
• 3 c. sliced mushrooms
• 1 medium onion, chopped
• 2 slices bacon
• 1 c. uncooked long grain rice
• 2 1/3 c. water
• 1 Tbsp. soy sauce
• 2 chicken bouillon cubes, crumbled
• 2 c. cut up cooked chicken
• 1/2 c. thinly sliced dried apricots
• 1/2 c. chopped dates
• 1/4 c. chopped roasted cashews
• 2 Tbsp. chopped fresh parsley
• 2 green onions, sliced

1. Heat oil in a 10-inch skillet over medium heat.
2. Cook mushrooms, onion and bacon in oil over medium heat, 10 minutes, stirring occasionally, until vegetables are tender.
3. Stir in rice; cook 5 minutes, stirring occasionally.
4. Stir in water, soy sauce and bouillon.
5. Heat to boiling, stirring occasionally.
6. Reduce heat.
7. Cover and simmer about 20 minutes or until liquid is absorbed and rice is tender.
8. Stir in remaining ingredients. Cover and let stand 5 minutes before serving.
9. Makes 6 servings.

oil, mushrooms, onion, bacon, long grain rice, water, soy sauce, chicken bouillon cubes, chicken, apricots, dates, cashews, parsley, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=665350 (may not work)