Carrot Rice Recipe
As the age-old proverb goes, life is too short for boring, plain rice! Let me show you five easy tips to create aromatic and flavor-infused carrot rice. This is my go-to flavored rice recipe when I want to add a burst of flavor and extra veggies for my family.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely minced
- 2 cups grated carrots
- 3 cloves garlic, finely minced
- 1 teaspoon grated ginger
- 1 teaspoon curry powder
- 2 ¼ cups chicken stock, can sub vegetable stock
- 1 ½ cups basmati rice
- 1 teaspoon sea salt
- ¼ cup EACH: minced cilantro and almond slivers, see notes
Instructions
- Heat the olive oil in a medium-sized pot over medium-high heat. Add the onion and cook for 3 minutes until softened. Add the grated carrots and cook for another 7 minutes, until they begin to caramelize. Add the garlic, ginger, and curry powder and cook for 30 seconds.2 tablespoons olive oil, 1 medium onion, 2 cups grated carrots, 3 cloves garlic, 1 teaspoon grated ginger, 1 teaspoon curry powder
- Add the chicken stock, basmati rice, and salt to the pot and stir. Bring the pot to a boil, reduce the heat to low, cover, and cook for 12 minutes. Take the pot off the heat and let it rest with the lid on for 10 minutes.2 ¼ cups chicken stock, 1 ½ cups basmati rice, 1 teaspoon sea salt
- Fluff the rice with a fork and then stir in the cilantro and almonds.¼ cup EACH: minced cilantro and almond slivers
Notes
Almonds: Almond slivers taste even better when they're toasted. If you'd like, you can toast them for 7-8 minutes at 350 degrees Fahrenheit or 4-5 minutes at 425 degrees Fahrenheit.
Serving: 1 = 1/6 of the recipe, Calories: 297kcal, Carbohydrates: 48g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 3mg, Sodium: 549mg, Potassium: 357mg, Fiber: 3g, Sugar: 5g, Vitamin A: 7134IU, Vitamin C: 5mg, Calcium: 51mg, Iron: 1mg