Photo: Randy Mayor; Styling: Cindy Barr
Indian flavor shines in this flavorful Curry Carrot Rice side dish.
Serves 4 (serving size: about 2/3 cup)
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2 cups unseasoned hot cooked long-grain white rice simmered in water
3/4 cup grated carrot
2 tablespoons golden raisins
1 teaspoon Madras curry powder
1/4 teaspoon kosher salt
Start with hot cooked rice simmered in water. Stir carrot, raisins, curry powder, and kosher salt into rice.
Fat 0.4 g
Satfat 0.1 g
Sodium 136 mg