Curried Rice with Apricots & Almonds (Robb's)
Yield
4 servingsPrep
10 minCook
50 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
|
|
| 2 | cups |
rice
|
|
| 2 ¾ | cups |
vegetable stock
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
apricots
dried, diced |
*
|
| ½ | cup |
almonds
silvered, toasted |
*
|
| 1 | teaspoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
|
|
| 473 | ml |
rice
|
|
| 651 | ml |
vegetable stock
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
apricots
dried, diced |
*
|
| 118 | ml |
almonds
silvered, toasted |
*
|
| 5 | ml |
curry powder
|
|
Directions
Heat olive oil over medium heat.
Add rice and stir until all grains are coated.
Stir in stock, salt and pepper.
Bring mixture to a simmer.
Add apricots, almonds and curry powder.
Stir until incorprated evenly in mixture.
Bake, covered, at 350℉ (180℃) F 40 to 50 minutes until all liquid is absorbed.
