Curried Rice II

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Makes 2½ to 3 cups or 6 servings



  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