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Curried Rice with Roasted Carrots and Apricots
Curried Rice with Roasted Carrots and Apricots

Category: Side Dish | Serves: 8

(677 ratings)

Nutrition Information:
Calories: 140
Protein: 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.
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)
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.

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