Tuesday, March 22, 2005

Curried Pineapple Rice Recipe | CDKitchen.com

I like pineapples. And I like curry. And I like rice. This recipe combining all of those ingredients seems a bit dubious, but I'll give it a shot anyways.

Curried Pineapple Rice Recipe

* 1/2 cup finely chopped onion
* 2 tablespoons butter or margarine
* 2 1/2 cups uncooked long grain rice
* 2 garlic cloves, minced
* 1 tablespoon curry powder
* 5 cups chicken broth
* 1 tablespoon soy sauce
* 1 jalapeno pepper, seeded and chopped (optional)
* 20 ounces can unsweetened pineapple chunks, drained,
* OR
* equivalent fresh pineapple
* 4 green onions, chopped

In a large saucepan, sauté onion in butter until tender. Stir in rice, garlic, and curry powder. Add broth, soy sauce and jalapeno, 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.

Nutritional Analysis: One 3/4 cup 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

($Cooking)

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