Curried Rice from Healthy Diabetic Recipes

Curried Rice Recipe

Recipe Ingredients:

2 cup Chicken Broth
1 cup Brown Basmati rice, well rinsed
2 tsp Virgin olive oil
1 small Onion, chopped
1 tsp To 1 1/2 curry powder
1 tbsp Raisins
1/2 cup Green peas, thawed if frozen
6 Hazelnuts, chopped

Recipe Instructions:

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

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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