Bring 1 cup broth, the water, and salt to boil in a medium saucepan over high heat. Stir in rice, cover and let stand while preparing curry. [Or make real rice.] Mix remaining 3/4 cup broth, the milk, and cornstarch in a 2-cup measure. Melt butter in a large saucepan over high heat. Add green onions and cook 2-3 min, stirring occasionally, until limp. Add curry powder and stir 30 seconds to release flavor. Stir cornstarch mixture, then pour into saucepan and stir until boiling. Reduce heat and simmer until thickened, about 1 minute. Stir in turkey and frozen peas and cook 2 minutes, stirring occasionally, until hot. Remove from heat and stir in raisins. Spoon over the rice and sprinkle with nuts. Makes 4 servings. Per serving: Cal 428 / Prot 30g / Carb 45g / Fat 14g / Chol 76mg / Sod 595mg Posted to EAT-L Digest 11 Dec 96 Recipe by: magazine clipping From: Kaye Sykes
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (62%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 13.2mg||4 %|
|Sodium 47.4mg||2 %|
|Potassium 162.9mg||4 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 12.8g|
|Protein 2.7g||4 %|
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Calories per serving: 170
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