| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | A side dish, Grains | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | c | Rice |
| 1 | Onion, chopped | |
| 1 | Apple, peeled and cored and | |
| chopped | ||
| 1/2 | c | Golden raisins |
| 2 | t | Concentrated chicken stock |
| dissolved in | ||
| 2 | c | Hot water |
| 3/4 | t | Curry powder |
| Pepper, to taste |
INSTRUCTIONS
Saute onion in oil. Add rice and brown slightly. Add remaining ingredients in order listed. Bring toa boil. Cover and reduce heat to slow simmer. cook 15 minutes until rice is tender. EACH 286 cals, 4 g fat, 5g protein, 59g carbs. (12.5% cff) estimated by author and mastercook. Recipe from LOW FAT NO FUSH COOKBOOK, by Jorge Bruce and Janet Singleton (caterers): 1997 isbn: 0964582716. >from desk of kitpath@earthlink.net (Pat Hanneman) 3/99 / ELF VARIATIONS: pears and dried cranberries. Better than Bouillon (R) mushroom soup base; vegetable soup base. Recipe by: Jorge Bruce and Janet Singleton Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 08, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 120
Calories From Fat: 20
Total Fat: 4g
Cholesterol: 0mg
Sodium: 188.1mg
Potassium: 765.1mg
Carbohydrates: 44.3g
Fiber: 3.2g
Sugar: 11.8g
Protein: 3.1g