Curried basmati rice

Yield: 6 Servings

Measure Ingredient
Nonstick cooking spray
¾ cup Chopped onion
2 teaspoons Curry powder
1 small Garlic clove; minced
1½ cup Nonfat Chicken Broth; divided
1 cup Apple juice
1¼ cup Uncooked basmati rice
½ cup Chopped pitted dates
⅓ cup Chopped dry-roasted cashews
Red or green apple wedges; optional

*NOTE: Original recipe used low sodium chicken broth NOT low fat Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion, curry, and garlic; saute 1 minute. Add ¼ cup broth; saute 3 minutes or until onion is tender. Add remaining 1¼ cups broth and apple juice; bring to a boil. Add rice; cover, reduce heat; and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in dates and cashews. Garnish with apple wedges, if desired.

Yield: 6 servings (serving size: ⅔ cup).

Info below is based on original recipe: Selections: 1 FR/V, 1 B, 1 FA.

Per serving: CAL 262 (15% from fat); PRO 5⅕ g; FAT 4½ g (sat ⅘ g); CARB 51⅗ g; FIB 2⅘ g; CHOL 0 mg; IRON 3.0 mg; SOD 72 mg: CALC 30 mg.

>From: Reggie Dwork <reggie@...> NOTES : With changes: Cal 260.3 Fat 4g Carb 52.3g Fib 2g Pro 5.3g Sod 76mg CFF 13½%

Recipe by: Weight Watchers Magazine, May/June 1997, page 78 Posted to MC-Recipe Digest by John Pellegrino Date: Wednesday, April 15, 1998 5:32 PM on Apr 15, 1998

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