I know – they seriously don’t sound like they go together, but my family LOVES Hawaiian Haystacks.
I see it as an economical (& family friendly) way to yet again use some of those holiday left overs. My kids see it as one of their favorite dinners. Winner winner, chicken dinner. (Sorry I couldn’t resist there!)
1-2 c. chopped or shredded (bite size) cooked turkey or chicken
1/4 c. flour
1/4 c. butter
2-3 c. milk
1-2 chicken bouillon cubes (for taste if desired)
2 c. rice (or 4 c. cooked rice)
In medium sized pan, heat 1 quart (4 cups) of water to boiling. Add 1 t. salt, & 2 t. butter. Bring to a boil.
Add 2 c. rice & again bring to a boil. Allow to boil for 1 minute, then cover with a lid, & reduce the heat to low, & allow to simmer for 20 minutes without disturbing.
In the meantime, heat 1/4 c. butter in medium sauce pan, & once melted, mix in flour to form a roux. Allow to cook for a minute, then slowly add milk, mixing quickly to prevent the flour from clumping. With milk, thin to a gravy like consistency. Dissolve salt & bullion into this mixture to taste.
Add cooked chicken or turkey (leftovers) & heat thoroughly.
Serve chicken/turkey gravy over cooked rice & top with the following as desired:
Chopped celery, raisins, chopped almonds, pineapple, dried coconut, peas, finely chopped green onions, Chinese Chow Mein noodles, peanuts, mandarin oranges, pomegranate seeds, tomatoes – pretty much anything you’d like. Great for picky kids, because they get to choose their toppings!