Directions

1. Preheat oven to 400 degrees F.
2. Combine brown rice and 2 1/2 cups of the water in a saucepan over medium heat and bring to a boil. Reduce to a simmer on low for 30-40 minutes or until tender. Set aside.
3. In a large skillet, heat canola oil and remaining 1/4 cup water over medium for 2-3 minutes. Add celery, onions and carrots and cook for 5-7 minutes until tender.
4. In a large mixing bowl, combine curry powder, garlic powder, black pepper, salt and yogurt. Add in cooked vegetables and rice, and cooked chicken.
5. Toss to combine. Pour mixture into lightly greased 9" x 9" baking dish.
6. Bake at 400 degrees F for 15 minutes. Serve hot.

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