1/2 C. finely chopped onion 2 T. butter or margarine 2 1/2 C. uncooked long grain rice 2 garlic cloves, minced 1 T. curry powder 5 C. chicken broth 1 T. soy sauce 1 jalapeno pepper, seeded and chopped (optional)
1 (20 oz.) can unsweetened pineapple chunks, drained, OR the equivalent of 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 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
1 (20 oz.) can unsweetened pineapple chunks, drained, OR the equivalent of 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 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
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