Curried Pecan Rice

So this was good. Heavy on the curry, but I still liked it. I'm sure it was easy for D. It was in the Superfast Cooking Light Cookbook. We had with lamb chops and zucchini.
D doubled the recipe and used jasmine rice.

Curried Pecan Rice

Prep: 1 minute; Cook: 10 minutes.

Yield: 2 servings (serving size: 1 cup)

1 (4-ounce) package boil-in-bag long-grain and wild rice mix (used jasmine rice)
2 teaspoons light butter
2 tablespoons pecan pieces
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

Prepare rice according to package directions, omitting butter, fat, salt, and seasoning packet. Drain well.

Melt 2 teaspoons butter in a nonstick skillet over medium heat. Add pecans; sauté 3 minutes. Add curry powder, and sauté 1 minute.

Combine rice, pecans, salt, pepper, and parsley.

CALORIES 295 (29% from fat); FAT 9.4g (sat 1.8g,mono 3.1g,poly 1.6g); IRON 1mg; CHOLESTEROL 7mg; CALCIUM 12mg; CARBOHYDRATE 46.5g; SODIUM 329mg; PROTEIN 6.4g; FIBER 3.7g

Oxmoor House, JANUARY 2003