Curried Rice II

Ingredients

 * 2 cup chicken broth
 * 1 cup brown basmati rice, well
 * -rinsed
 * 2 tsp virgin olive oil
 * 1 small onion, chopped
 * 1 tsp to 1 ½ curry powder
 * 1 tbsp raisins
 * 1/2 cup green peas, thawed if frozen
 * 6 hazelnuts, chopped

Directions
In mediun-size saucepan, bring broth and rice to a boil. Cover and simmer 40 minutes until water is absorbed and rice is tender. Drain, if necessary. Meanwhile, heat oil in a nonstick skillet and saute onion softened. Stir in curry powder. Add onion, raisins and peas to rice and heat through. Granish with nuts. Makes 2 ½ to 3 cups or 6 servings. Food exchange per serving: 1 ½ starch/bread exchanges + ½ fat exchange cal: 128; cho: 0mg; car: 23g; pro: 3g; sod: 13g; fat: 3g