Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup chicken broth
- 1 cup brown basmati rice, well
- -rinsed
- 2 tsp virgin olive oil
- 1 small onion, chopped
- 1 tsp to 1 ½ curry powder
- 1 tbsp raisins
- 1/2 cup green peas, thawed if frozen
- 6 hazelnuts, chopped
- =
Directions
In mediun-size saucepan, bring broth and rice to a boil. Cover and simmer 40 minutes until water is absorbed and rice is tender. Drain, if necessary. Meanwhile, heat oil in a nonstick skillet and saute onion softened. Stir in curry powder. Add onion, raisins and peas to rice and heat through. Granish with nuts. Makes 2 ½ to 3 cups or 6 servings. Food exchange per serving: 1 ½ starch/bread exchanges + ½ fat exchange cal: 128; cho: 0mg; car: 23g; pro: 3g; sod: 13g; fat: 3g