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Curried Rice with Roasted Carrots and Apricots
  (679 ratings) Nutrition Information:
Calories: 140Protein: 3 g Carbs: 29 g Fat: 2 g Saturated Fat: 0 g Sodium: 13 mg Fiber: 3 g
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Brown rice is spruced up with yellow curry, roasted carrots and dried apricots.
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Ingredients:
2 cups brown rice
2 cups carrots, sliced
1/2 cup low-sodium chicken or vegetable broth
2 Tbsp curry powder
1/2 cup dried apricots, diced
2 Tbsp walnut segments or sliced almonds, toasted* (optional)
2 cups carrots, sliced
1/2 cup low-sodium chicken or vegetable broth
2 Tbsp curry powder
1/2 cup dried apricots, diced
2 Tbsp walnut segments or sliced almonds, toasted* (optional)
Directions:
| 1 | Cook rice according to package directions. Meanwhile, roast carrots at 400°F, covered, for 25-35 minutes, until soft when pierced with a fork. |
| 2 | Add broth, curry powder, apricots and nuts to cooked rice and stir gently. Heat on low heat until evenly warm. Transfer to serving dish, top with carrots, and serve. |
| 3 | To toast nuts, simply heat them on the stove in a small pan, stirring and watching closely. |
| 4 | ENJOY! |
| Ratings & Reviews |
(679 ratings) |
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