***(Be certain it is lowfat variety) In a large saucepan, combine the stock or broth, carrots, celery, curry powder, and pepper. Cover & bring to boil over medium-high heat. Stir in the rice. Return to a boil, then reduce heat. Cover & simmer 15 minutes, stirring occasionally. Stir in the chicken. Return to boil, then reduce heat. Cover & simmer for 15 min, stirring occasionally. Stir in the mushrooms. Cover & simmer 5 min more. Stir in the buttermilk. Cook & stir about 1 minute or just til heated through. (The buttermilk is the secret to the creamy, rich flavor?my spouse actually said it tastes like his Croatian grandmother used to make!) busted by sooz Recipe by: "Stop Dieting and Lose Weight" A Prevention Magazine Posted to recipelu-digest Volume 01 Number 168 by James and Susan Kirkland
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (471g)|
|Recipe Makes: 4|
|Calories from Fat: 55 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 48.9mg||15 %|
|Sodium 490.6mg||17 %|
|Potassium 810.8mg||21 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 35g|
|Protein 23.7g||34 %|
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: 303
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.