Difference between revisions of "Curried Rice II"
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| − | [[Category:Basmati rice Recipes]] | + | [[Category:Basmati rice Recipes]] |
| − | + | [[Category:Brown rice Recipes]] | |
| − | + | [[Category:Broth recipes]] | |
| − | [[Category:Brown rice Recipes]] | + | [[Category:Curry Recipes]] |
| − | + | [[Category:Hazelnut Recipes]] | |
| − | + | [[Category:Onion Recipes]] | |
| − | [[Category:Broth recipes]] | + | [[Category:Pea Recipes]] |
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| − | [[Category:Curry Recipes]] | ||
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| − | [[Category:Hazelnut Recipes]] | ||
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| − | [[Category:Onion Recipes]] | ||
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| − | [[Category:Pea Recipes]] | ||
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[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
Revision as of 18:54, 17 April 2012
Description
Makes 2½ to 3 cups or 6 servings
Ingredients
- 2 cups chicken broth
- 1 cup brown basmati rice, well rinsed
- 2 tsp virgin olive oil
- 1 small onion, chopped
- 1 to 1½ tsp curry powder
- 1 tbsp raisins
- ½ cup green peas, thawed if frozen
- 6 hazelnuts, chopped
Directions
- In medium-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 sauté onion softened.
- Stir in curry powder.
- Add onion, raisins and peas to rice and heat through.
- Garnish with nuts.
Nutritional information
- Food exchange per serving: 1½ starch/bread exchanges + ½ fat exchange
- calories: 128 | cho: 0mg | car: 23g | pro: 3g | sod: 13g | fat: 3g
