Curried Rice With Apples and Peas
Published September 6, 1988
- Total Time
- 30 minutes
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Ingredients
2 tablespoons butter
1 cup converted rice
½ cup finely chopped onion
1 teaspoon finely chopped garlic
1 medium-size apple, peeled, cored and cut into ¼-inch cubes
2 teaspoons curry powder
Salt to taste
1 ½ cups water
1 bay leaf
¾ cup frozen peas that have been thawed under hot water
Nutritional analysis per serving (4 servings)
48 grams carbs; 15 milligrams cholesterol; 263 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 2 grams fiber; 596 milligrams sodium; 4 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 1 tablespoon of the butter in a saucepan. Add the rice, onion, garlic, apple, curry powder and salt.
- Step 2
Cook briefly, stirring, but do not brown.
- Step 3
Add the water and bay leaf.
- Step 4
Bring to a boil, stirring. Cover tightly, and simmer for 17 minutes.
- Step 5
Remove from the heat. Add the peas and the remaining 1 tablespoon of butter. Fluff the rice with a fork.
- Step 6
Discard the bay leaf and serve.
Private Notes