Curried rice #3

Yield: 6 Servings

Measure Ingredient
2 cups Chicken broth
1 cup Brown Basmati rice; well rinsed
2 teaspoons Virgin olive oil
1 small Onion; chopped (up to)
1½ teaspoon Curry powder
1 tablespoon Raisins
½ cup Green peas; thawed if frozen
6 \N Hazelnuts; chopped

Date: 27 Apr 96 22:23:24 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@...> In mediun-size saucepan, bring broth and rice to a boil. Cover and simmer 40 minutes until water is absorbed and rice is tender. Drain, if necessary.

Meanwhile, heat oil in a nonstick skillet and saute onion softened. Stir in curry powder. Add onion, raisins and peas to rice and heat through.

Granish with nuts. Makes 2½ to 3 cups or 6 servings. Food Exchange per serving:

1 ½ STARCH/BREAD EXCHANGES + ½ FAT EXCHANGE CAL: 128; CHO: 0mg; CAR: 23g; PRO: 3g; SOD: 13g; FAT: 3g Source: Lighty and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master MM-RECIPES@...



From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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