Sweet Carrots and Rice Recipe

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Ingredients:

Serving

1 1/2 lb baby carrots
1 (14-oz) can chicken broth
1/3 cup apricot preserves
2 tbsp soy sauce
2 tsp grated fresh ginger

Directions:

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 Serving Per 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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