Curried Rice with Roasted Carrots and Apricots
Vegetarian Recipe
By Fitness and Freebies
Basmati rice with sliced carrots, olive oil, broth. Seasoned with curry powder, sweetened with dried apricots and given a nice crunch with toasted nuts.
Recipe Ingredients
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)
Recipe Directions
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.
Nutrition information per serving:
Recipe makes 6 servings
Calories: 343, carbohydrates: 74g, protein: 7g, fat: 3g, cholesterol: trace, fiber: 6g, sodium: 34mg
Calories from fat: 8%
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Vegetarian Fact:
Ground meat replacers are typically made from textured soy protein or soy protein concentrate. They are completely cooked and can simply be added to a favorite recipe in place of cooked ground beef.
