Spicy Rice
Source of Recipe
1,001 Recipes For People with Diabetes
Exchanges
Makes: 6 Servings (about 2/3 cup each)
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 cup uncooked basmati, or other aromatic, rice
- 1/2 cup plain reduced-fat yogurt
- 1-2 cardamom pods, crushed
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/8 teaspoon crushed red pepper
- 2 cups reduced-sodium vegetable, or chicken broth
- Salt and pepper, to taste
- 1 small tomato, cut into 6 wedges
- 1 tablespoon finely chopped cilantro
Saute onion and garlic in oil in large saucepan until tender, about 8 minutes. Stir in rice; cook over medium
heat, stirring frequently, 5 minutes. Stir in yogurt, herbs, and crushed red pepper; cook over medium-high heat to high heat 5 minutes, stirring frequently.
Add broth to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, about 25 minutes. Season to taste with salt and pepper.
Spoon rice mixture into serving bowl; arrange tomato wedges on top and sprinkle with cilantro.
Per 2/3-cup Serving: Calories: 166, Fat: 3.6 g, Cholesterol: 1.2 mg, Sodium: 54 mg, Protein: 4.4 g, Carbohydrate: 27.9 g ++++ Exchanges: 1 Vegetable, 1-1/2 Bread, 1/2 Fat
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