Curried Rice Green Beans
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Curried Rice & Green Beans
YIELD Makes 6 servings
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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:
- 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.
- 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.
- Stir in Canadian bacon and pepper. Heat just until bacon is hot.
This recipe appears in:
Middle Eastern
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 |
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