Low Cal Curried Rice
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Low fat coconut milk | |||
| 18 | ounces |
yogurt, plain
non fat |
|
| 8 | ounces |
milk
non fat |
|
| 2 | packets |
artifical sweetener
|
* |
| 2 | teaspoons |
coconut extract
imitation |
* |
| Curry | |||
| 3 | cups |
coconut milk
low fat |
|
| 1 | tablespoon |
curry powder
yellow, thai |
|
| ½ | pound |
mushrooms
sliced |
|
| 3 | cups |
minute rice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Low fat coconut milk | |||
| 520.2 | ml/g |
yogurt, plain
non fat |
|
| 231.2 | ml/g |
milk
non fat |
|
| 2 | packets |
artifical sweetener
|
* |
| 1E+1 | ml |
coconut extract
imitation |
* |
| Curry | |||
| 7.1E+2 | ml |
coconut milk
low fat |
|
| 15 | ml |
curry powder
yellow, thai |
|
| 226.8 | g |
mushrooms
sliced |
|
| 7.1E+2 | ml |
minute rice
|
|
Directions
Prepare the imitation coconut milk, or use the real stuff.
Place the coconut milk, mushrooms and the curry base in a sauce pan and warm to just before boiling.
Add the Minute Rice and allow to stand for 10 minutes.
This is a low fat version that makes a nice side dish.
