Balaton Hotpot - 5 pts, Carbs 37g, Fiber 5g

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Balaton Hotpot - 5 pts, Carbs 37g, Fiber 5g

 

Recipe By :Quick After-Work Vegetarian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : LowCal (Less <300 calories) LowerCarbs

Quick Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

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

1 onion -- peeled and chopped

2 tablespoons vegetable oil

1 cup long-grain rice

1 large potato -- peeled and cubed

1/4 teaspoon caraway seeds

1 1/2 teaspoons strong paprika -- (1 to 2 teaspoons), smoky Hungarian

1 tablespoon tomato puree

3 tablespoons sour cream

1 cup water

salt and freshly ground pepper to taste

6 ounces red kidney beans, canned -- (1 can) or haricot beans,

well drained

 

Gently saute onion in oil until lightly browned. Add rice and cook a minute

longer. Add potato

cubes.

 

Meanwhile, combine remaining ingredients except beans.

 

Pour sour cream mixture over rice and vegetables and bring to a boil. Reduce

heat and cover.

Simmer 20 minutes. add beans and cook another 5-8 minutes until potatoes and

rice are tender.

 

Makes 4 servings.

 

Per serving: Calories 255 (35 % fat): Total Fat 10g (sat fat 2g); Fiber 5g;

Carbs 37g; Protein 6g;

Chol 5mg; Sodium 94mg.

 

Description:

" 5 pts "

S(Formatted by Chupa Babi):

" 01.04.08 "

Copyright:

" 1996 "

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

 

Per Serving (excluding unknown items): 327 Calories; 10g Fat (26.8% calories

from fat); 7g

Protein; 53g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 173mg Sodium.

Exchanges: 3

Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

 

NOTES : " The inspiration for this filling winter warmer is part Hungarian and

part Turkish. The

combination is not unusual in Eastern Europe, where the legacy of the Turkish

occupation in the

late eighteenth century has had quite an impact on culinary traditions. Rice, of

course, is the

Turkish contribution and the dish is often made with meat or poultry as well as

beans. "

 

Nutr. Assoc. : 0 0 0 0 0 1032 0 0 0 0 0

 

 

 

 

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