Robb’s Curried Rice With Apricots And Almonds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Rice, Side dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | T | Olive oil |
| 2 | c | Rice |
| 2 3/4 | c | Vegetable stock |
| 1 | t | Salt |
| 1/4 | t | Black pepper |
| 1/2 | c | Dried apricots, diced |
| 1/2 | c | Slivered almonds, toasted |
| 1 | t | Curry powder |
INSTRUCTIONS
Heat olive oil over medium heat. Add rice & stir until all grains are coated. Stir in stock, salt and pepper. Bring mixture to a simmer. Add apricots, almonds & curry powder. Stir until incorprated evenly in mixture. Bake, covered, at 350F 40 t0 50 minutes until all liquid is absorbed. Recipe by Robb Dabbs File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 280
Calories From Fat: 118
Total Fat: 22.6g
Cholesterol: 0mg
Sodium: 592.6mg
Potassium: 1178.5mg
Carbohydrates: 64.8g
Fiber: 3.3g
Sugar: 9.5g
Protein: 4.3g