2 c Chicken broth
1 c Brown Basmati rice;
- well rinsed
2 ts Virgin olive oil
1 sm Onion; chopped
1 ts Curry powder; up to 1-1/2 ts
1 tb Raisins
1/2 c 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. Granish with nuts.
Yield: 3 Cups
Exchanges: 1-1/2 Starch/bread + 1/2 Fat
Per serving: 128 cal, 0 mg cho, 23 g carbs, 3 g protein, 3 g fat,
13 g sodium (mg?)
Recipe by Lighty and Easy Diabetes Cuisine by Betty Marks
