Curried Rice with Roasted Carrots and Apricots

This colorful, spicy and sweet combination goes well with chicken or fish.

Ingredients

• 3 cups basmati rice (or any type of rice)
• 2 cups carrots, sliced
• ½ cup low-sodium chicken or vegetable broth
• 2 tablespoons curry powder (sweet or hot, depending on preference)
• ½ cup dried apricots, diced
• 2 tablespoons walnut segments or sliced almonds, toasted* (optional)

Directions:

1. Cook rice according to package directions.
2. Roast carrots at 400 degrees F., covered, for 25-35 minutes, until soft when pierced with a fork.
3. Add broth, curry powder, apricots and nuts to cooked rice and stir gently. Heat on low heat until warmed throughout. Transfer to serving dish, top with carrots, and serve.

*To toast nuts, simply spread them in a small pan in a 400 degree F. oven and heat them for 5 to 8 minutes, checking often, until you can smell their oils when you open the oven. Or, you can heat them on the stove in a small pan, stirring and watching closely.

Nutritional Analysis:

Based on 3 cups uncooked rice:

625 calories
134 grams carbohydrate
12 grams protein
4 grams fat
0 grams saturated fat
0 milligrams cholesterol
124 milligrams sodium
6 grams fiber
6% calories from fat
1½ "5 A Day" servings

Recipe Courtesy Eat 5 to 9 a Day for Better Health