Low-cal curried rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Non Fat Plain Yogurt |
| 8 | ounces | Non Fat Milk |
| 2 | Packets Equal Sweetener | |
| 2 | teaspoons | Imitation Coconut Extract |
| 3 | cups | Low Fat Coconut Milk |
| 1 | tablespoon | Thai Yellow Curry Base |
| ½ | pounds | Mushrooms, Sliced |
| 3 | cups | Minute Rice |
Directions
LOW FAT COCONUT MILK
CURRY
Prepare the imitation coconut milk, or use the real stuff. Place the coconut milk, mushrooms and the curry base in a sauce pan and warm to just before boiling. Add the Minute Rice and allow to stand for 10 minutes. This is a low fat version that makes a nice side dish. From: Syd's Cookbook.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Related recipes
- Curried basmati rice
- Curried fried rice
- Curried rice
- Curried rice #1
- Curried rice #2
- Curried rice #3
- Curried rice & carrots
- Curried rice & lentils
- Curried rice and carrots
- Curried rice and lentils
- Curried rice mix with recipe
- Curried rice pilaf
- Curried rice salad
- Curried rice with lentils
- Curry rice
- Hot curried rice
- Low cal chicken curry
- Low cal curried rice
- Low-cal chicken curry
- Thai fried curried rice