Vegetable Curried Rice Recipe

Vegetable Curried Rice Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

“I’ve served this rice recipe to family and guests often and always receive high praise,” writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES’ TIP: “This is an easy recipe to double for family get-togethers or potlucks.”

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Vegetable Curried Rice Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Vegetable Curried Rice Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1/2 cup uncooked long grain rice
1/3 cup chopped onion
1 tablespoon olive oil
1 cup reduced-sodium chicken broth or vegetable broth
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1/3 cup frozen corn, thawed
1/3 cup frozen peas, thawed
1/4 cup slivered almonds, toasted

Directions

In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes.
Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds. Yield: 4 servings.

Nutritional Facts 1/2 cup equals 184 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 318 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Originally published as Vegetable Curried Rice in Simple & Delicious September/October 2007, p10