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Carrot Rice

Carrot Rice

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Sowmya

Sowmya

Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
  2. While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
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Reviews

KUBINATOR
142

KUBINATOR

6/30/2005

This was an excellent alternative to plain rice. Here were the changes I made: I steamed my rice, tried almonds instead of peanuts first and then tried peanuts and my husband and I both prefered ground almonds instead. Added 1/4 tsp of cayenne pepper because we love it spicy! Used 3/4 tsp of ground ginger. Used a good amount of salt and left out the cilantro, but I'm sure this would be an excellent garnish but didn't have it on hand. Made this with cajun snapper. Will cook this many more times. Thanks Sowmya :)

ALBIANNE
108

ALBIANNE

3/10/2005

We loved it,I had no peanuts so I substituted 1/4 cup of sunflower seeds (They come in a bag already shelled/lightly salted - great for adding a little nutty flavour to salads too), I grated 1 large carrot on the cheese grator and diced 1/2 of a purple/red onion, I also thru in a bit of diced red sweet pepper and I used minced ginger available in the jar. The rice turned out a lovely golden colour and the veggys looked like confetti - quite pretty. I might cut the cayenne in half next time because hubby likes things very mild, but if you like quite a bit of zing use the whole amount. I almost went right past this recipe because the title "carrot Rice" doesn't sound like anything special but when I couldn't find any other recipes that had ingredients I had on hand, I gave it a try - it's a keeper - thanks for sharing

GINAH1
58

GINAH1

7/23/2003

What a wonderful change from plain rice! Tasted even better the second day!

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