Title: Curried Rice #3
Categories: Rice
Yield: 6 Servings

2 c Chicken broth
1 c Brown Basmati rice; well
-rinsed
2 ts Virgin olive oil
1 sm Onion; chopped
1 -(up to)
1 1/2 ts Curry powder
1 tb Raisins
1/2 c Green peas; thawed if frozen
6 Hazelnuts; chopped

Date: 27 Apr 96 22:23:24 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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

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