Bryani

[Guest guest]

A recipe from Mary McDougall. The book says it serves 4, but not in this

house. I usually double this recipe and it serves the three of us for a

hearty dinner plus enough left over for one serving for lunch the next

day.

 

You can also dump all the ingredients in a slow-cooker in the morning,

set it on Low, and come home to a nice hot meal 8 to 10 hours later.

Only double this if you have one of the larger slow-cookers. It'll boil

over in the standard-sized Rival Crock-Pot. As-is it fits the standard

size pot just fine.

 

My son doesn't like raisins, so I don't add them in the beginning but

instead plump them up in some boiling water a few minutes before

serving, serve his, then add the raisins for the rest of us.

 

Sue in NJ

 

 

* Exported from MasterCook *

 

Bryani

 

Recipe By :Mary McDougall

Serving Size : 4 Preparation Time :0:20

Categories : Grains MWLP

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup onion -- chopped

2 cloves garlic -- crushed

2 1/2 teaspoons curry powder

3/4 teaspoon cinnamon

1/8 teaspoon cloves

2 3/4 cups water

2 large carrots -- thinly sliced

1/2 cauliflower -- broken up

1 cup peas -- fresh or frozen

1 medium tomato -- chopped

1/2 cup raisins, seedless

1 cup brown rice -- uncooked

 

In a large pot, cook onion and garlic in 1/4 cup water for 5 minutes.

 

Add curry, cinnamon, and cloves, cook 2 minutes.

 

Add the remaining water, rice, carrots, cauliflower, and raisins. Bring

to

a boil, cover, reduce heat, and simmer about 40 minutes.

 

Stir in tomatoes and peas. Cook an additional 15 minutes.

 

Serve hot.

 

Source:

" McDougall Health Supporting Cookbook Volume 1 Page 51 "

Copyright:

" 1985 "

T(cooking):

" 1:00 "

 

- - - - - - - - - - - - - - - - - -

-

 

Per Serving: 304 Calories; 2g Fat (5.6% calories

from fat); 8g Protein; 67g Carbohydrate; 7g Dietary Fiber; 0mg

Cholesterol; 32mg Sodium. Exchanges: 3 Grain(Starch); 2 Vegetable; 1

Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0