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The Recipe Instructions |
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Ingredients
2 tsp olive oil
1 small onion, minced
1/4 cup chopped tart apple
2 tsp curry powder
1 dash cayenne
4 cup cooked brown rice
2 cup canned chick peas, drained
1 tbsp lemon juice
Salt, to taste
Freshly-ground black pepper, to taste
Directions
Heat the oil in a heavy skillet over medium heat. Add the onion and saute
for 3 minutes. Add the apple and saute for 3 more minutes. Add the curry
powder and cayenne and coat the apple and the onion.
Add the cooked rice and chickpeas. Cook through until the rice and beans
are hot. Sprinkle with lemon juice and serve.
This recipe yields 6 servings. Serving size: 1 cup.
Exchanges Per Serving: 3 Starch.
Nutrition Facts: Calories 257; Calories from Fat 37; Total Fat 4g;
Saturated Fat 1g; Cholesterol 0mg; Sodium 86mg; Carbohydrates 47g;
Dietary Fiber 5g; Sugars 5g; Protein 8g.
Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-15-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"
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Per Serving (excluding unknown items): 169 Calories; 3g Fat (14.4% calories
from fat); 3g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0
Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: Robyn Webb, MS, LN
Preparation Time: 0:00
Servings: 6
Diet Indian Rice Curry Recipe brought to you by Diet Recipes To-Go
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