Vegetable Curried Rice Recipe

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Vegetable Curried Rice
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Ingredients:

Directions:

  1. In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes.
  2. Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 241.15 Kcal (1010 kJ)
Calories from fat 104.19 Kcal
% Daily Value*
Total Fat 11.58g 18%
Cholesterol 7.03mg 2%
Sodium 422.49mg 18%
Potassium 230.72mg 5%
Total Carbs 28.31g 9%
Sugars 3.53g 14%
Dietary Fiber 2.94g 12%
Protein 6.64g 13%
Vitamin C 3.2mg 5%
Iron 1.2mg 7%
Calcium 49.3mg 5%
Amount Per 100 g
Calories 172.05 Kcal (720 kJ)
Calories from fat 74.34 Kcal
% Daily Value*
Total Fat 8.26g 18%
Cholesterol 5.01mg 2%
Sodium 301.44mg 18%
Potassium 164.61mg 5%
Total Carbs 20.2g 9%
Sugars 2.52g 14%
Dietary Fiber 2.1g 12%
Protein 4.74g 13%
Vitamin C 2.3mg 5%
Iron 0.9mg 7%
Calcium 35.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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