Yield: 6 Servings
|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|
|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@...
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