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Curried rice

Yield: 6 servings

Ingredients:

• 2 c Chicken Broth; 1 ts To 1 1/2 curry powder;
• 1 c Brown Basmati rice; well 1 tb Raisins -rinsed 1/2 c Green peas; thawed if frozen
• 2 ts Virgin olive oil; 6 Hazelnuts; chopped
• 1 sm Onion; chopped

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

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