| Curried Rice with Roasted Carrots and Apricots
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| Servings: 8 Category: Side Dish |
(440 ratings) |
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Nutrition
Information:
Calories:
140
Protein:
3g
Carbs:
29 g
Fat:
2 g
Saturated Fat:
0 g
Sodium:
13 mg
Fiber:
3 g
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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)
Instructions - Cook rice according to package directions. Meanwhile, roast carrots at 400°F, covered, for 25-35 minutes, until soft when pierced with a fork.
- 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.
- To toast nuts, simply heat them on the stove in a small pan, stirring and watching closely.
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