Curried Rice & Green Beans the Editors of Publications International, Ltd.
Curried Rice & Green Beans
Makes 6 servings
|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|
- 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.
|Serving Size:||1/2 cup|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||25 %|
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