CURRIED PINEAPPLE RICE

1/2 C. finely chopped onion
2 T. butter or margarine
2 1/2 C. uncooked long grain rice
2 garlic cloves, minced
1 T. curry powder
5 C. chicken broth
1 T. soy sauce
1 jalapeno pepper, seeded and chopped (optional)
1 (20 oz.) can unsweetened pineapple chunks, drained,
OR the equivalent of fresh pineapple
4 green onions, chopped
In a large saucepan, sauté onion in butter until tender. Stir in rice, garlic,
and curry powder. Add broth, soy sauce and jalapeño, if desired. Bring
to a boil. Reduce heat; cover and simmer for 20 minutes.
Remove from the heat and let stand for 5 minutes or until liquid is absorbed.
Stir in green onions and pineapple chunks. Serves 12 to 14.
Nutritional Analysis: One 3/4 c. serving (prepared with low−sodium broth
and light soy sauce) equals: 178 calories, 96 mg sodium, 1 mg cholesterol,
34 gm carbohydrate, 4 gm protein, 3 gm fat
Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit