From Paulette Vickery's Recipe Collection

WW: INDONESIAN RICE

breads

1 tablespoon olive oil
1 each onion, chopped
1 each green bell pepper, chopped
1 each red bell pepper, chopped
1 each celery stalk, chopped
2 tablespoon mango chutney
1 tablespoon soy sauce
2 teaspoon curry powder
4 cup hot cooked, brown rice

Heat oil in a large nonstick skillet. Add onion, celery, and bell peppers and cook, stirring as needed, until vegetables are tender, about 5 minutes. Add chutney, soy sauce, and curry. Cook, stirring as needed, to blend flavors, about 3-4 minutes. Stir in rice, and fluff with a fork. Rice can be served with barticued chicken, or shrimp if desired. It is also delicious topped with plain nonfat yogurt, diced apple, and currants. Per serving: calories 304, fat 5 G, saturated fat 1 G, cholesterol 0 MG, sodium 253 MG, carbohydrate 58 G, fiber 5 G, protein 6 G, calcium 37 MG, points 5.

Yield: 4 servings




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