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Curried Pineapple Rice

1/2 cup finely chopped onion
2 tablespoons butter or margarine
2 1/2 cups uncooked long grain rice
2 garlic cloves, minced
1 tablespoon curry powder
5 cups chicken broth
1 tablespoon soy sauce
1 jalape? pepper, seeded and chopped (optional)
1 (20 ounce) can unsweetened pineapple chunks, drained,
    or the equivalent of fresh pineapple
4 green onions, chopped

In a large saucepan, saut?onion in butter until tender. Stir in rice, garlic, and curry powder. Add broth, soy sauce and jalape?, 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

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