Makes: 4 servings
Ingredients:
- 1 cup short-grain brown rice (uncooked)
- 1 Tbsp. olive oil
- 2 garlic cloves (chopped)
- 1 red onion (peeled and finely chopped)
- 1 Tbsp. curry powder
- 2 cups fresh spinach (chopped)
- 2 cups low-sodium vegetable or chicken broth
- Salt and black pepper to taste
- 1 cup dried apricots (chopped)
- ½ cup pumpkin seeds (toasted)
Directions
- Rinse the rice well.
- Heat the oil over medium heat in a large, heavy saucepan.
- Add the onions and garlic and cook for three to four minutes. Then stir in the curry powder.
- Add the rice and broth and bring to a boil over high heat.
- Reduce the heat, cover and simmer for 30 to 45 minutes until liquid is absorbed.
- Remove from the heat and stir in the apricots and spinach.
- Replace cover and let sit for 10 minutes.
- Add the pumpkin seeds, salt and black pepper and fluff with a fork. Add more curry if desired.
- Serve immediately.
Nutritional information for 1 serving:
Calories 463
Total fat 19 g
Saturated Fat 3 g
Cholesterol 0 mg
Sodium 150 mg
Carbohydrate 64 g
Dietary Fiber 8 g
Total sugars 20 g
Added Sugars Included 0 g
Protein 15 g
