Curried Bean and Barley Soup
INGREDIENTS:
Nonstick cooking spray
3/4 c Chopped onion
2 ts Curry powder
1 sm Garlic clove; minced
1 1/2 c Nonfat Chicken Broth;
-divided
1 c Apple juice
1 1/4 c Uncooked basmati rice
1/2 c Chopped pitted dates
1/3 c Chopped dry-roasted cashews
Red or green apple wedges;
-optional
Nonstick cooking spray
3/4 c Chopped onion
2 ts Curry powder
1 sm Garlic clove; minced
1 1/2 c Nonfat Chicken Broth;
-divided
1 c Apple juice
1 1/4 c Uncooked basmati rice
1/2 c Chopped pitted dates
1/3 c Chopped dry-roasted cashews
Red or green apple wedges;
-optional
*NOTE: Original recipe used low sodium chicken broth NOT low fat
Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion, curry, and garlic; saute 1 minute. Add 1/4 cup broth; saute 3 minutes or until onion is tender. Add remaining 1 1/4 cups broth and apple juice; bring to a boil. Add rice; cover, reduce heat; and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in dates and cashews. Garnish with apple wedges, if desired.
Yield: 6 servings (serving size: 2/3 cup).
Info below is based on original recipe: Selections: 1 FR/V, 1 B, 1 FA.
Per serving: CAL 262 (15% from fat); PRO 5.2 g; FAT 4.5 g (sat 0.8 g); CARB 51.6 g; FIB 2.8 g; CHOL 0 mg; IRON 3.0 mg; SOD 72 mg: CALC 30 mg.
Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion, curry, and garlic; saute 1 minute. Add 1/4 cup broth; saute 3 minutes or until onion is tender. Add remaining 1 1/4 cups broth and apple juice; bring to a boil. Add rice; cover, reduce heat; and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in dates and cashews. Garnish with apple wedges, if desired.
Yield: 6 servings (serving size: 2/3 cup).
Info below is based on original recipe: Selections: 1 FR/V, 1 B, 1 FA.
Per serving: CAL 262 (15% from fat); PRO 5.2 g; FAT 4.5 g (sat 0.8 g); CARB 51.6 g; FIB 2.8 g; CHOL 0 mg; IRON 3.0 mg; SOD 72 mg: CALC 30 mg.