Curried Basmati Rice

I love to use this rice as a side dish. It is super easy, adds extra veggies and extra flavor.  The recipe comes from the Weight Watchers New Complete Cookbook.  My two favorite things to serve this with are Pork Satay and chicken with watermelon salsa.  The peanut sauce and watermelon salsa are really good mixed in with the rice.  I double this recipe always - we like leftovers, and we have a big family.

Tip - Not all curry powders are created equal.  Experiment with various heat levels, from mild to superhot, to find your favorite.  I use the basic bland curry powder sold in my local supermarket.  I would prefer something stronger, but not sure how my kids would take it.

2 tsp. Olive Oil

2 onions, finely chopped

1 cup sliced mushrooms

1/2 red bell pepper, seeded and chopped

1/2 green bell pepper, seeded and chopped (I have used all colors of  bell peppers)

1 cup Basmati rice

1 1/2 tsp. curry powder

1/4 tsp. salt

1 1/2 cups water

1. In a large saucepan, heat the oil.  Add the onions and saute until softened.  Add the mushrooms and bell peppers.  Saute for about 2-3 minutes longer.

2. Stir in the rice, curry powder, salt and water; bring to a boil.  Reduce heat and simmer, covered 15-20 minutes.

*Serving size - about 1 cup.   Calories 163   Fat 0g   Carb 37g   Fiber 3g   Protein 3g