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CURRIED PINEAPPLE RICE
1
2
2
2
1
5
1
1
1
/2 C. finely chopped onion
T. butter or margarine
1/2 C. uncooked long grain rice
garlic cloves, minced
T. curry powder
C. chicken broth
T. soy sauce
jalapeno pepper, seeded and chopped (optional)
(20 oz.) can unsweetened pineapple chunks, drained,
OR the equivalent of fresh pineapple
green onions, chopped
4
In a large saucepan, sauté onion in butter until tender. Stir in rice, garlic,
and curry powder. Add broth, soy sauce and jalapeño, if desired. Bring
to a boil. Reduce heat; cover and simmer for 20 minutes.
Remove from the heat and let stand for 5 minutes or until liquid is absorbed.
Stir in green onions and pineapple chunks. Serves 12 to 14.
Nutritional Analysis: One 3/4 c. serving (prepared with low−sodium broth
and light soy sauce) equals: 178 calories, 96 mg sodium, 1 mg cholesterol,
34 gm carbohydrate, 4 gm protein, 3 gm fat
Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit
CURRIED PINEAPPLE RICE
12
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