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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
448
Calories
12g
Protein
73g
Carbs
14g
Fat
8g
Fiber
24g
Sugar
169mg
Sodium
Saturated Fat 3 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
brown rice, short grain, uncooked
1 cup
olive oil
1 tablespoon · or cooking oil of choice
garlic cloves, chopped
2 cloves
red onion, peeled and finely chopped
1 medium
curry powder
1 tablespoon
low-sodium vegetable broth
2 cups · or low-sodium chicken broth
dried apricots, chopped
1 cup
fresh spinach, chopped
2 cups
pumpkin seeds toasted (pepitas)
1/2 cup
salt & pepper
optional, to taste
Instructions
- 1
Wash hands with soap and water.
- 2
Rinse the rice well.
- 3
Heat the oil over medium heat in a large heavy saucepan.
- 4
Add the onions and garlic and cook for 3 to 4 minutes, then stir in the curry powder.
- 5
Add the rice and broth and bring to a boil over high heat.
- 6
Reduce the heat, cover and simmer for 30 to 45 minutes until the liquid is absorbed.
- 7
Remove from heat and stir in the apricots and spinach.
- 8
Replace cover and let sit for 10 minutes.
- 9
Add the pumpkin seeds, salt, pepper (and more curry if desired) and fluff with a fork.
- 10
Serve immediately.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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