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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Curried Rice & Green Beans
Yield: Makes 6 servings
Ingredients:
2
teaspoons vegetable oil
2
cups sliced mushrooms
1
clove garlic, minced
1/2
teaspoon curry powder
1/4
teaspoon cumin seed (optional)
1
cup fat-free reduced-sodium chicken broth
1
cup fresh sliced green beans or frozen cut green beans
1/2
cup uncooked long-grain white rice
4
slices Canadian bacon, cut into short thin strips
1/4
teaspoon black pepper
Preparation:
1.
Heat oil in medium saucepan. Add mushrooms and garlic; cook and stir over medium-low heat about 5 minutes. Add curry powder and cumin seed, if desired; cook and stir 30 seconds.
2.
Add chicken broth; bring to a boil. Stir in green beans and rice. Reduce heat to low. Cover and simmer about 18 minutes or until rice is tender and liquid is absorbed.
3.
Stir in Canadian bacon and pepper. Heat just until bacon is hot.
Nutritional Information:
| Serving Size: 1/2 cup | |
| Fiber | 1 g |
| Carbohydrate | 15 g |
| Cholesterol | 14 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 25 % |
| Calories | 120 |
| Protein | 7 g |
| Sodium | 312 mg |
Dietary Exchange:
| Meat | 1 |
| Starch | 1 |
This recipe appears in:
Middle Eastern
