| Curried Rice |
|---|
| Category | Rice recipes |
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| Servings | 3 |
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| Time | 20 minutes |
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| Difficulty | |
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| NUTRITION FACTS
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| Serving Size:
|
⅓ of recipe (125 g)
|
| Servings Per Recipe:
|
3
|
| Amount per serving
|
| Calories
|
270
|
| Calories from fat
|
78
|
| Total Fat
|
8.7 g
|
| Saturated Fat
|
5.7 g
|
| Cholesterol
|
6 mg
|
| Sodium
|
518 mg
|
| Total Carbohydrates
|
44.3 g
|
| Dietary Fiber
|
4.3 g
|
| Sugars
|
14.2 g
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| Protein
|
3.7 g
|
| Vitamin A
|
1%
|
| Vitamin C
|
6%
|
| Calcium
|
2%
|
| Iron
|
4%
|
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegetarian Cuisine
Ingredients
Procedure
- Find a large saucepan or frying pan which has a lid, and place over medium heat.
- Add butter then chopped onion to pan. Cook the onion for a couple of minutes until it starts to brown slightly.
- Add curry powder, and stir for a minute.
- Mix in vegetarian bouillon cubes, raisins, rice, and water.
- Put on pan lid and simmer until water is absorbed (about 15 minutes).