1 tablespoon vegetable oil
1 onion
1 green bell pepper
1 red bell pepper
1 celery stalk
2 tablespoons mango chutney
1 tablespoon reduced-sodium soy sauce
2 teaspoons curry powder
4 cups hot cooked brown rice
Directions: one line for each direction. When saved the lines will be numbered.
In a large nonstick skillet, heat the oil. Add the onion and cook, stirring as needed, until softened, about 5 minutes.
Add the bell peppers, celery, chutney, soy sauce and curry; cook, stirring as needed, until the vegetables are tender, 5 to 6 minutes. Stir in the rice and fluff with a fork.
This recipe yields 4 servings.
Per Serving: 304 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 253 mg Sodium, 58 g Total Carbohydrate, 5 g Dietary Fiber, 6 g Protein, 37 mg Calcium.
