Try this Curried Rice and Broccoli Salad with Chutney Vinaigrette recipe, or contribute your own.
Suggest a better descriptionTitle: Curried Rice and Carrots Categories: Vegetables Yield: 4 Servings 2 ts Butter 1 c Rice 2 tb Shallots, chopped 1 Carrot, peeled 1 ts Garlic, minced 1 1/2 c Chicken broth, unsaltd 1 Bay leaf 2 ts Curry powder 1. Melt the butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the bay leaf. Sprinkle with curry powder. 2. Add the rice and thin carrot strips, stirring. Add the broth and cover. Bring to a boil and let simmer for 17 minutes.
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 54 | ||
Calories from Fat: 33 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.6mg | 1 % | |
Potassium 252.9mg | 7 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 2.8g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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