Try this Vegetable and Herb Curry recipe, or contribute your own.
Suggest a better descriptionCook contents of box according to package directions. While rice is cooking, saute vegetables until barely tender (3 to 5 minutes). Stir in the apples, raisins and water. Cover and steam for a few minutes until the raisins are softened. When the rice is done, add it and the curry powder to the vegetables. Stir gently until well mixed. Let sit a few minutes for the flavors to mingle. Add salt or tamari soy sauce to taste. Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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Serving Size: 1 Recipe (131g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 411 | ||
Calories from Fat: 168 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.5mg | 0 % | |
Potassium 633.7mg | 17 % | |
Total Carbohydrate 65.9g | 19 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 62.5g | ||
Protein 2.7g | 4 % | |
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: 411
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