Title: Curried rice
 Categories: Diabetic, Rice, Side dishes, Vegetarian, Curries
      Yield: 6 Servings
 
      2 c  Chicken Broth;
      1 c  Brown Basmati rice; well
           -rinsed
      2 ts Virgin olive oil;
      1 sm Onion; chopped
      1 ts To 1 1/2 curry powder;
      1 tb Raisins
    1/2 c  Green peas; thawed if frozen
      6    Hazelnuts; chopped
 
  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 1/2 to 3 cups or 6
  servings. Food Exchange per serving:  1 1/2 STARCH/BREAD EXCHANGES +
  1/2 FAT EXCHANGE CAL: 128; CHO: 0mg;  CAR: 23g;  PRO: 3g;  SOD: 13g;
  FAT: 3g