Indian (1)

Put dinner on the table fast tonight with this crowd-pleaser.Number of Servings: 4Ingredient: 4 cups fresh or frozen broccoli florets2 cups instant brown rice (about 4 cups cooked)1 tablespoon canola or olive oil1 small onion, finely chopped (about 1/2 cup)1 1/2 to 2 teaspoons curry powder1 teaspoon garlic powder1/2 teaspoon salt1 1/2 cups 1% lowfat milk3 tablespoons all-purpose flour1 pound small or medium cooked shrimp, fresh or frozen, thawed1/2 cup reduced-fat sour cream1/4 cup roasted cashews, optionalNutrition Information: Calories: 400 Fat: 10g (3g saturated) Sodium: 570mg Carbohydrates 51g Fiber: 4g Protein: 31g Vitamin A: 45% Vitamin C: 100% Calcium: 20% Cholesterol: 210mg Instructions: Steam the broccoli until tender, about 4 minutes. Remove from the heat and set aside uncovered. Cook the rice according to package directions. While the rice is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, curry powder, garlic powder, and salt and cook, stirring frequently, until the onion is translucent 5 to 7 minutes. Meanwhile, whisk together the milk and flour in a bowl until well blended. Add the milk mixture, broccoli, and shrimp to the skillet and bring to a simmer stirring constantly. Reduce the heat and continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Serve in individual bowls over rice and sprinkle with cashews as desired. Average: 5 Average: 5 (1 vote)