Curried Rice Recipe
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Curried Rice
2 cups 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
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 saute onion
softened. Stir in curry powder. Add onion, raisins and peas to rice and
heat through. Garnish 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 |
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If you wish to become thin and also enhance your all round vitality, among other things you should make plans to start a carefully designed healthy-minded weight loss regime. In a perfect world, this should incorporate 5 helpings of fruit & vegetables on a daily basis and also incorporate an appropriate blend of fat, carbohydrates and protein.
At the start of a diet, people ordinarily concentrate upon supermarket and big brand foods sold as 'low-fat'. This is often wrong, since a food product might just be very low in fat content, but also far too high in carbs & calories.
When planning a diet, the important thing is to endeavour to reduce consumption of refined carbohydrate, salt and fats.
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