Turkey Curry with Raisin Rice

1 pound ground turkey

1 cup apple -- chopped, unpeeled

1 cup chopped onion

1 1/2 tablespoons olive oil

2 tablespoons all-purpose flour

1 tablespoon curry powder

1 tablespoon beef bouillon granules

1/2 cup nonfat dry milk

2 cups milk

Ina small saute pan, saute` the turkey over Medium-High heat, stirring frequently, until browned evenly. Drain the turkey on paper towels andset aside.=20 Spray a wide nonstick skillet with vegetable oil spray. Over Medium heat, saute` the apple and onion, stirring frequently, until the onion is translucent. Set aside.=20 In another large skillet, heat the olve oil over Low heat just until it is warm. Stir in the flour and curry powder. Heat and stir over Medium-Low heat until the flour begins to bubble. Combine the bouillon granules, dry milk and skim milk; whisk until combined. (The bouillon granules will dissolve when they are heated in the sauce.) Gradually add the milk mixture to the curry mixture, continuing to stir over Medium-Low heat until the mixture thickens. When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through. Serve over Raisin Rice. Raisin Rice: In a large nonstick skillet, toast 1 cup raw white rice over Medium heat, stirring frequently, until most of the rice is brown. (Appearance may be mottled, this is desirable.) Add 1/2 cup raisins and 2 1/4 cup lowfat chicken stock (see recipe in file). Bring to a boil, reduce heat to Low, cover the pan and cook for 25 minutes or until the liquid is absorbed.=20