Curried Rice and Carrots
We bumped up the amount of shallots to about 1/2 cup and used a spicy curry powder. We also added a 1/4 cup of parsley, minced, added just before serving. Turned out great.
Ingredients
2 | teaspoons |
butter
|
|
1 | cup |
rice
|
|
2 | tablespoons |
shallots
chopped |
|
1 |
carrots
peeled |
* | |
1 | teaspoon |
garlic
minced |
|
1 ½ | cups |
vegetable stock
or any stock you prefer |
|
1 |
bay leaves
|
* | |
2 | teaspoons |
curry powder
|
Directions
Melt the butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the bay leaf. Sprinkle with curry powder.
Add the rice and thin carrot strips, stirring. Add the broth and cover. Bring to a boil and let simmer for 17 minutes.
Nutrition Facts
Serving Size 144g (5.1 oz)Amount per Serving
Calories 19911% of calories from fat
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
7%
Trans Fat
0g
Cholesterol 5mg
2%
Sodium 29mg
1%
Total Carbohydrate
13g
13%
Dietary Fiber 1g
6%
Sugars g
Protein
8g
Vitamin A 54%
•
Vitamin C 3%
Calcium 4%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?