1 Cooked rice
1 Curry powder
1 Frozen spinach
1 cn Garbanzos
1 Raisins
Valerie’s lunch: Fill a Tupperware container halfway with cooked rice, and use frozen peas (straight out of the bag) to fill it the rest of the way. Sprinkle curry powder on top (I use about a Tablespoon. YMMV). Take to work, and nuke it at lunch. My adaptation: Add some frozen spinach (see *below), some canned garbanzos, and some raisins (especially golden raisins). I started adding those other veggies, because my sister told me that green peas don’t contain many nutrients. They also really add to the taste, especially the garbanzo beans. *Regarding frozen spinach: You may have already known this, but I only recently discovered that you can buy frozen spinach in bags (“Family Size”) instead of in those famous blocks. The spinach is still all frozen in clumps, but the clumps are a manageable size, so that I can add just a little to my various dishes. I now use much more spinach than I did before because it is so convenient. Source: a variation on one Valerie H. posted here about a year ago. Posted by Susan Lehman <LEHMAN@PHYSICS.UNC.EDU>to the Fatfree Digest [Volume 17 Issue 3] Apr. 4, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk. 1.80?