Curried Rice with Roasted Carrots and Apricots
Basmati curried rice with roasted carrots and apricots plus olive oil and broth. Seasoned with curry powder and given a nice crunch with toasted nuts.
3 cups basmati rice, not cooked
2 to 3 cups sliced carrots, about 1/2 inch thick
1/2 teaspoon olive oil
1/2 cup low sodium vegetable broth
2 tablespoons curry powder
1/2 cup diced dried apricots
2 tablespoons chopped walnuts or sliced almonds, toasted (optional)
Preheat oven to 400-degrees. Cook rice according to package directions.
Meanwhile, place carrots in baking dish, drizzle with oil and toss to coat. Cover and roast, stirring twice, until you can easily pierce the carrots with fork or tip of knife, about 25 minutes depending on thickness. Remove from oven; set aside to cool slightly.
In a large pot over low heat, combine cooked rice, broth, curry powder, and apricots and nuts; stir until mixed. Heat until warm throughout. Transfer to serving dish, top with carrots.
Did you know?
Scientists in Sri Lanka have figured out that cooking rice with oil, then cooling it, may slash calories by up to half. The cooling process, along with fat from the oil, boosts rice's resistant starch, an indigestible carb.
Try it at home: Add 1 teaspoon healthy oil to the cooking water for every 1/2-cup uncooked rice. Cook, chill overnight, and you have rice that tastes just like rice but has fewer storable calories!
Recipe makes 6 servings
Calories: 343, carbohydrates: 74g, protein: 7g, fat: 3g, cholesterol: trace, fiber: 6g, sodium: 34mg.
Calories from fat: 8 percent
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