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Curried Rice and Carrots

 
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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.

Yield

4

servings

Prep

5

min

Cook

25

min

Ready

30

min

 

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.

 

* not incl. in nutrient facts

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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?

 

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