CookGo
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Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach

Cost $6, save $12

Source: Recommended by CookGo

  • 60 Min
  • 4 Servings
  • $6

INGREDIENTS

  • Grains

    • 1 cup brown rice, short grain, uncooked

  • Oil & Spices

    • 1 tablespoon olive oil
    • 🧄 2 cloves garlic, chopped
    • 🧅 1 medium red onion, peeled and finely chopped
    • 1 tablespoon curry powder

  • Broth

    • 2 cups low-sodium vegetable broth

  • Fruits & Vegetables

    • 1 cup dried apricots, chopped
    • 2 cups fresh spinach, chopped

  • Seeds & Seasoning

    • 1/2 cup pumpkin seeds, toasted (pepitas)
    • Salt & pepper to taste

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

476

Calories

  • 15g
    Protein
  • 67g
    Carbs
  • 19g
    Fats

đź’ˇ Tips

Use freshly ground curry powder for a stronger flavor.Toast the pumpkin seeds ahead of time to save preparation time.Leftovers can be stored in the fridge for up to 3 days.Serve with a dollop of yogurt or chutney for an extra flavor boost.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.