Curried Rice
Yield: 6 servings
2 c Chicken Broth; 1 ts To 1 1/2 curry powder;
1 c Brown Basmati rice; well 1 tb Raisins
-rinsed 1/2 c Green peas; thawed if frozen
2 ts Virgin olive oil; 6 Hazelnuts; chopped
1 sm Onion; chopped
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 2 1/2 to 3 cups or 6
servings. Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES +
1/2 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 OBrion and her Meal-Master
442 c Chicken Broth; 1 ts To 1 1/2 curry powder;
1 c Brown Basmati rice; well 1 tb Raisins
-rinsed 1/2 c Green peas; thawed if frozen
2 ts Virgin olive oil; 6 Hazelnuts; chopped
1 sm Onion; chopped
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 2 1/2 to 3 cups or 6
servings. Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES +
1/2 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 OBrion and her Meal-Master
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