Curried Rice

1. Cut the apple into cubes. Heat 2 tbsp butter in saucepan and add the onion and garlic. Cook until onion wilts.

2. Stir in the apple and curry powder. Add rice, bay leaf and chicken broth. Cover and cook 17 minutes over low heat.

3. When rice is done, add 1 tablespoon butter and fluff with fork.

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Nutrient	Quantity
Total fats	32.6413 g
Protein	40.9672 g
Carbohydrates	184.9266 g
Energy	1174.575 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2924 g
Water	551.3386 g
Aspartic acid	2.4062 g
Calcium, Ca	292.735 mg
Lutein + zeaxanthin	39.93 g
Fiber, total dietary	18.6196 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	35.393 g
Niacin	23.5425 mg
Vitamin A, RAE	5.163 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	2.4679 g
Riboflavin	0.6492 mg
Tocopherol, beta	0.074 mg
Fatty acids, total polyunsaturated 15:0	0.0037 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0753 g
Fatty acids, total saturated 20:1	0.0891 g
Glutamic acid	5.1855 g
Sodium, Na	2398.166 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2998 g
Total lipid (fat)	32.6413 g
Manganese, Mn	7.4097 mg
Fructose	8.4568 g
Proline	1.1522 g
Fatty acids, total saturated 16:0	3.7545 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.789 g
Sucrose	4.6396 g
Choline, total	89.1776 mg
Sugars, total	19.1274 g
Serine	1.257 g
Fatty acids, total saturated 10:0	0.0323 g
Fatty acids, total saturated 18:0	1.257 g
Vitamin B-6	1.2158 mg
Selenium, Se	43.6939 g
Ash	12.4138 g
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	12.0201 g
Pantothenic acid	2.6936 mg
Phenylalanine	1.2528 g
Copper, Cu	1.8144 mg
Betaine	2.0194 mg
Thiamin	1.6761 mg
Methionine	0.6129 g
Iron, Fe	6.6381 mg
Carbohydrate, by difference	184.9266 g
Phosphorus, P	1205.211 mg
Folate, total	124.338 g
Tocopherol, gamma	0.4239 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 22:1 undifferentiated	0.0009 g
Alanine	1.3448 g
Cholesterol	3.78 mg
Valine	1.3976 g
Fatty acids, total saturated 18:2 undifferentiated	12.0878 g
Glycine	1.3595 g
Glucose (dextrose)	4.6853 g
Fatty acids, total saturated 14:0	0.1677 g
Zinc, Zn	7.3014 mg
Isoleucine	1.0312 g
Fatty acids, total saturated 12:0	0.0093 g
Fatty acids, total polyunsaturated	12.4266 g
Tocotrienol, gamma	2.479 mg
Leucine	1.9307 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.846 mg
Vitamin A, IU	100.717 IU
Folate, DFE	124.338 g
Tryptophan	0.3837 g
Vitamin C, total ascorbic acid	12.6501 mg
Phytosterols	27 mg
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Galactose	0.0132 g
Fatty acids, total polyunsaturated 18:1 c	2.4728 g
Fatty acids, total saturated 20:0	0.0278 g
Tocotrienol, beta	0.1665 mg
Fatty acids, total saturated 6:0	0.0024 g
Starch	134.206 g
Tyrosine	0.927 g
Vitamin B-12	0.756 g
Vitamin K (phylloquinone)	10.5184 g
Fatty acids, total saturated	5.4652 g
Histidine	0.6486 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	12.4564 g
Threonine	0.922 g
Folate, food	124.338 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Cryptoxanthin, beta	13.75 g
Vitamin E (alpha-tocopherol)	2.9813 mg
Fatty acids, total trans	0.0018 g
Magnesium, Mg	296.425 mg
Lysine	0.9161 g
Potassium, K	1627.69 mg
Cystine	0.3586 g
Fluoride, F	5.005 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	3 tablespoons	256.5	11.7855	21.6
Rice	1 cup	678.95	141.0625	5.92
Apple	1	65	17.2625	0.2125
Onion	0.5 cup	32	7.472	0.08
Bay leaf	1	0	0	0
Curry powder	1 tablespoon	20.475	3.5173	0.8826
Garlic Clove	1	4.47	0.9918	0.015
chicken broth	1.5 cups	117.18	2.835	3.9312