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Add a photoServings: 4
Ingredients
- 4 c. Defatted chicken stock or possibly lowfat chicken broth
- 2 med Carrots, thinly sliced
- 2 stalk celery, thinly sliced
- 1/2 tsp Curry pwdr
- 1/8 tsp grnd red pepper
- 1/2 c. Brown rice
- 8 ounce Boneless skinless chicken breast, cut in 1" pcs
- 2 c. Thinly-sliced mushrooms
- 1 c. Buttermilk
Directions
- ***(Be certain it is lowfat variety)
- In a large saucepan, combine the stock or possibly broth, carrots, celery, curry pwdr, and pepper. Cover & bring to boil over medium-high heat. Stir in the rice. Return to a boil, then reduce heat. Cover & simmer 15 min, stirring occasionally. Stir in the chicken. Return to boil, then reduce heat. Cover & simmer for 15 minutes, stirring occasionally. Stir in the mushrooms. Cover & simmer 5 minutes more. Stir in the buttermilk. Cook & stir about 1 minute or possibly just 'til heated through.
- (The buttermilk is the secret to the creamy, rich flavorumy spouse actually said it tastes like his Croatian grandmother used to make!)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 19 | 11% |
| Total Fat 2.19g | 3% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 24mg | 8% |
| Sodium 1051mg | 44% |
| Potassium 444mg | 13% |
| Total Carbs 24.43g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.09g | 3% |
| Protein 14.01g | 22% |
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