Sweet Carrots and Rice
- 1 ½ pounds baby carrots
- 2 teaspoons grated fresh ginger
- 1 (14-ounce) can chicken broth
- 1/3 cup apricot preserves
- 2 tablespoons soy sauce
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 ...