Curried Rice II

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

Procedures

1. In medium-size saucepan, bring broth and rice to a boil.
2. Cover and simmer 40 minutes until water is absorbed and rice is tender.
3. Drain, if necessary.
4. Meanwhile, heat oil in a nonstick skillet and sauté onion softened.
5. Stir in curry powder.
6. Add onion, raisins and peas to rice and heat through.
7. 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