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Curried Vegetables Over Rice

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Curried Vegetables Over Rice Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
496
Calories from Fat
81
% Daily Value
Total Fat
9g
14%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
4mg
1%
Sodium
514mg
21%
Total Carbohydrates
89g
30%
Dietary Fiber
9g
36%
Sugars
26g
Protein
18g
Calcium
30mg
3%

Number of servings: 4

Calories per serving: 496

Preparation time: 30 min

Total time: 45 min

Ingredients

1 (12-oz) can evaporated skim milk

2 tbsp flour

1 tbsp curry powder

12 tsp salt

1 tsp onion powder

1 tbsp sugar

Nonstick cooking spray

1 tbsp olive oil

12 cup chopped onion

2 cups thinly sliced carrots

2 cups cauliflower florets, cut in half

1 12 cups red potatoes, cut into 12-inch pieces

1 cup water

1 cup frozen petite green peas

1 cup brown rice, cooked according to directions without salt or fat

14 cup chopped dry-roasted peanuts, unsalted

13 cup raisins

Directions

1. In a bowl combine milk, flour, curry powder, salt, onion powder, and sugar. Set aside.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add the onion and sauté for 1 to 2 minutes.

3. Add carrots, cauliflower, potatoes, and water. Bring to a boil. Cover. Reduce heat to simmer. Cook for 10 to 12 minutes or until vegetables are tender.

4. Add peas and cook 3 more minutes.

5. Add prepared curry mixture and stir 4 to 5 minutes or until thickened.

6. Serve curried vegetables over hot rice and top with peanuts and raisins.

Makes 4 servings.

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