Try this Curried Basmati Rice recipe, or contribute your own.
Suggest a better description*NOTE: Original recipe used low sodium chicken broth NOT low fat Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion, curry, and garlic; saute 1 minute. Add 1/4 cup broth; saute 3 minutes or until onion is tender. Add remaining 1 1/4 cups broth and apple juice; bring to a boil. Add rice; cover, reduce heat; and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in dates and cashews. Garnish with apple wedges, if desired. Yield: 6 servings (serving size: 2/3 cup). Info below is based on original recipe: Selections: 1 FR/V, 1 B, 1 FA. Per serving: CAL 262 (15% from fat); PRO 5.2 g; FAT 4.5 g (sat 0.8 g); CARB 51.6 g; FIB 2.8 g; CHOL 0 mg; IRON 3.0 mg; SOD 72 mg: CALC 30 mg. >From: Reggie Dwork
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 239 | ||
Calories from Fat: 36 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.8mg | 0 % | |
Potassium 161.5mg | 4 % | |
Total Carbohydrate 45.4g | 13 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 44.1g | ||
Protein 4.8g | 7 % | |
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: 239
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