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Ingredients
- 3 c. uncooked basmati rice
- 2 x to 3 c. sliced carrots, about 1/2 inch thick About 1/2 Tbsp. oil
- 1/2 c. low-sodium chicken or possibly vegetable broth
- 2 Tbsp. curry pwdr
- 1/2 c. diced dry apricots
- 2 Tbsp. minced walnuts or possibly sliced almonds, toasted (optional) Preheat the oven to 400 degrees.
Directions
- Cook the rice according to package directions.
- Meanwhile, place the carrots in a baking dish, drizzle with oil and toss to coat. Cover and roast, stirring them twice, till easily pierced with a fork or possibly the tip of a knife, about 25 min, depending on the thickness. Remove from the oven; set aside to cold slightly.
- In a large pot over low heat, combine the cooked rice, broth, curry pwdr, apricots and, if you like, the nuts and stir till mixed. Heat till hot throughout. Transfer to a serving dish, top with the carrots and serve immediately.
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