Sweet Carrots and Rice Recipe

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Sweet Carrots and Rice
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Ingredients:

Directions:

  1. Combine 1 1/2 pounds baby carrots and 1 (14-ounce) can chicken broth in a skillet over medium-high heat. Bring to a boil; cook, stirring often, 12 to 15 minutes or until carrots are crisp- tender and broth is reduced to about 1/4 cup. Stir in 1/3 cup apricot preserves, 2 tablespoons soy sauce, 2 teaspoons grated fresh ginger, and pepper to taste; cook, stirring constantly, 10 minutes or until mixture thickens and carrots are glazed. Serve over boil-in-bag or microwave-ready rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 528.08 Kcal (2211 kJ)
Calories from fat 0.36 Kcal
% Daily Value*
Total Fat 0.04g 0%
Sodium 2645.84mg 110%
Potassium 1727.79mg 37%
Total Carbs 125.88g 42%
Sugars 98.12g 392%
Dietary Fiber 20.85g 83%
Protein 10.84g 22%
Vitamin C 22.6mg 38%
Vitamin A 6.8mg 227%
Iron 7.6mg 42%
Calcium 227.2mg 23%
Amount Per 100 g
Calories 63.8 Kcal (267 kJ)
Calories from fat 0.04 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 319.65mg 110%
Potassium 208.74mg 37%
Total Carbs 15.21g 42%
Sugars 11.85g 392%
Dietary Fiber 2.52g 83%
Protein 1.31g 22%
Vitamin C 2.7mg 38%
Vitamin A 0.8mg 227%
Iron 0.9mg 42%
Calcium 27.5mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 13
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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