Spiced Rice With Currants And Carrots Recipe

Summary

Difficulty LevelAverageHealth IndexAverage

CuisineAmericanCourseSide Dish

Main IngredientVegetable

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

How to make Spiced Rice With Currants And Carrots

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.