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Vegetable & Herb Curry Recipe
|Vegetable and herb quick brown rice||14 Ounce (1 Box)|
|Onion||1⁄2 Medium, thinly sliced|
|Celery stalks||2 , chopped|
|Green bell pepper||1 , chopped|
|Vegetable oil||2 Tablespoon (30 Milliliter)|
|Fresh apple/1/2 cup dried apples||1 , chopped|
|Raisins||60 Milliliter (1/4 Cup)|
|Water||60 Milliliter (1/4 Cup)|
|Curry powder||2 Teaspoon (10 Milliliter)|
|Salt/Tamari soy sauce||To Taste|
Serving size: Complete recipe
Calories 1003 Calories from Fat 397
% Daily Value*
Total Fat 45 g69.2%
Saturated Fat 5.8 g28.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1243.5 mg51.8%
Total Carbohydrates 144 g47.9%
Dietary Fiber 21.7 g86.9%
Sugars 70.6 g
Protein 19 g38.1%
Vitamin A 161.9% Vitamin C 282.6%
Calcium 27% Iron 42.6%
*Based on a 2000 Calorie diet
While rice is cooking, saute vegetables in oil until barely tender, 3-5 minutes.
Stir in the apples, raisins and water.
Cover and steam for a few minutes until the raisins are softened.
When the rice is done, add it and the curry powder to the vegetables.
Stir gently until well mixed.
Let sit a few minutes for the flavors to mingle.
Add salt or tamari soy sauce to taste.