Apricot Turkey

1/2 cup brown rice vinegar
2 tsp molasses
2 tbsp onion, grated
4 to 6 lb. turkey breast - cut in 1 cubes
1 tbsp vegetable oil
2 garlic cloves, minced
1 cup white grape juice
1/2 cup ; water
1 tbsp lemon juice
1 tsp freshly grated ginger
8 oz dried apricots, slivered
2 tbsp minced fresh cilantro

Combine brown rice vinegar, molasses, and grated onion. Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight. Drain turkey, reserving marinade.

Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown).

Put browned turkey in a large casserole. Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover.

Bake at 325 F. for 30 minutes. Turkey should be tender. Stir in cilantro.

Serve over steamed rice.

Yield: 10 to 12 servings.