- 2 teaspoons [10 mL] vegetable oil
- 1 onion, chopped
- 1 zucchini, chopped
- 1 small sweet red pepper, chopped
- 1 carrot, chopped
- 1 tablespoon [15 mL] curry powder
- 1 teaspoon [5 mL] ground caraway
- 1 [19-ounce / 540-mL] can chick peas, drained
- 1/2 cup [125 mL] raisins
- 1 [10-ounce / 284-mL] can chicken broth, diluted with
- 5 ounces [142 mL] water [1/2 can]
- 1 1/2 cups [375 mL] minute rice
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- In a large non-stick saucepan or frypan, heat oil.
- Add onion, zucchini, red pepper, carrot, curry powder and caraway.
- Cook until vegetables are tender.
- Stir in chick peas, raisins, chicken broth and water; bring to boil.
- Stir in rice.
- Cover and let stand for 5 minutes before serving.
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