2 cups grated carrot
½ cup red onion, sliced finely
4 cups chicken broth
2 cups basmati rice, uncooked
⅓ cup dried apricots, chopped
1 tsp garam masala
1 lb cooked turkey breast, shredded
¼ cup cilantro, chopped
1
1. In a large non-stick skillet over medium-high heat, soften the carrots and the onions in
1/4 of the broth for about five minutes. Add the rice and stir to coat.
2. Add the remaining broth, apricots, and garam masala. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 to 20 minutes or until the liquid is absorbed.
3. Remove from the heat. Top the rice with the turkey. Cover and let stand for five minutes. Gently stir in the cilantro. Divide evenly between plates and enjoy!
Ingredients
2 cups grated carrot
½ cup red onion, sliced finely
4 cups chicken broth
2 cups basmati rice, uncooked
⅓ cup dried apricots, chopped
1 tsp garam masala
1 lb cooked turkey breast, shredded
¼ cup cilantro, chopped