Curried Basmati Rice

If you're tired of plain white rice, here's a recipe to try soon. The basmati rice has a nutty flavor that blends well with curry powder.

Yield: 12 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 13%
  • Fat: 1.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.4g
  • Carbohydrate: 20.1g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 140mg
  • Calcium: 0.0mg

Ingredients

  • 2 tablespoons reduced-calorie margarine
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 cups uncooked basmati rice
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 (10 1/2-ounce) cans low-sodium chicken broth
  • 1/2 cup water
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice

Preparation

  1. 1. Melt margarine in a saucepan over medium heat. Add onion and garlic; sauté 5 minutes. Add rice and curry powder; cook, stirring constantly, 1 minute. Add salt, broth, and water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in parsley, lemon rind, and lemon juice. Cover and let stand 10 minutes; fluff with a fork.
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