Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach
Brown rice gets a flavor burst when curry powder, onions, and dried apricots are added. Toasted pumpkin seeds add a nice crunch.
- 4 Servings
- $3.00 - $5.99
Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach
Brown rice gets a flavor burst when curry powder, onions, and dried apricots are added. Toasted pumpkin seeds add a nice crunch.
- 4 Servings
- $3.00 - $5.99
Ingredients
- 1 cup brown rice, short grain, uncooked
- 1 tablespoon olive oil
- 2 cloves garlic cloves, chopped
- 1 medium red onion, peeled and finely chopped
- 1 tablespoon curry powder
- 2 cups low-sodium vegetable broth
- 1 cup dried apricots, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup pumpkin seeds toasted (pepitas)
- salt & pepper
Steps
Wash hands with soap and water.
Rinse the rice well.
Heat the oil over medium heat in a large heavy saucepan.
Add the onions and garlic and cook for 3 to 4 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 the liquid is absorbed.
Remove from heat and stir in the apricots and spinach.
Replace cover and let sit for 10 minutes.
Add the pumpkin seeds, salt, pepper (and more curry if desired) and fluff with a fork.
Serve immediately.
Ingredients
Serving Size: 1 cup
| Nutrients | Amount |
|---|---|
| Total Calories | 476 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Cholesterol | 0 mg |
| Carbohydrates | 67 g |
| Dietary Fiber | 9 g |
| Total Sugars | 21 g |
| Added Sugars included | 0 g |
| Protein | 15 g |
| Minerals | |
| Calcium | 102 mg |
| Potassium | 711 mg |
| Sodium | 152 mg |
| Copper | 421 mcg |
| Iron | 5 mg |
| Magnesium | 95 mg |
| Phosphorus | 274 mg |
| Vitamins | |
| Vitamin A | 135 mcg RAE |
| Vitamin C | 14 mg |
| Vitamin K | 84 mcg |
Source:
- MyPlate
- U.S. Department of Agriculture