Curried Ricecurries, diabetic, rice, side dishes, vegetarian 2 cup chicken broth 1 cup brown basmati rice; well rinsed 2 teaspoon virgin olive oil 1 small onion; chopped 1 teaspoon to 1 1/2 curry powder 1 tablespoon raisins 1/2 cup green peas; thawed if frozen 6 hazelnuts; 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 O'Brion and her Meal-Master |
