Spiced Rice With Currants And Carrots Recipe
Ingredients
2 teaspoons canola or vegetable oil
1 cup basmati or long-grain white or brown rice
1/2 teaspoon each ground cumin, curry powder, and turmeric
2 1/4 cups water
1 medium-size yellow onion, coarsely chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup frozen green peas
1 medium-size carrot, peeled and shredded
2 tablespoons dried currants
1/4 teaspoon black pepper
Directions
1 ln a medium-size saucepan, heat the oil over moderate heat.
Add the rice, cumin, curry powder, and turmeric and cook, stirring constantly, for 2 to 3 minutes or until the spices are fragrant and the rice is coated.
2 Stirin the water, onion, garlic, and salt and bring to a simmer.
Coverand cook until the rice is almost tender 15 minutes for white rice, 30 to 35 for brown.
Stirin the peas, carrot, currants, and pepper.
Coverand cook 5 minutes more or until the rice is tender.
Add the rice, cumin, curry powder, and turmeric and cook, stirring constantly, for 2 to 3 minutes or until the spices are fragrant and the rice is coated.
2 Stirin the water, onion, garlic, and salt and bring to a simmer.
Coverand cook until the rice is almost tender 15 minutes for white rice, 30 to 35 for brown.
Stirin the peas, carrot, currants, and pepper.
Coverand cook 5 minutes more or until the rice is tender.
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