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Indian Rice Curry

Ingredients: 

2 teaspoons olive oil
1 small onion minced
1/4 cup chopped tart apple
2 teaspoons curry powder
1 dash cayenne
4 cups cooked brown rice
2 cups canned chick peas drained
1 tablespoon lemon juice
Salt to taste
Freshly-ground black pepper to taste

Yield: 

6 Servings

Method: 

Heat the oil in a heavy skillet over medium heat. Add the onion and saute for 3 minutes. Add the apple and saute for 3 more minutes. Add the curry powder and cayenne and coat the apple and the onion.

Add the cooked rice and chickpeas. Cook through until the rice and beans are hot. Sprinkle with lemon juice and serve.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 3 Starch.

Nutrition Facts: Calories 257; Calories from Fat 37; Total Fat 4g; Saturated Fat 1g; Cholesterol 0mg; Sodium 86mg; Carbohydrates 47g; Dietary Fiber 5g; Sugars 5g; Protein 8g.