This easy and pretty carrot rice comes together quickly for a weeknight meal, and yet it's special enough for an occasion. Pair it with our coconut curry for a healthy and delicious meal that's also gluten-free, soy-free and nut-free. And vegan, of course.
- 1 teaspoon vegetable oil
- 2-inch piece cinnamon
- 5 pods green cardamom pods
- 5 cloves
- 1 bay leaf
- 1 medium onion (thinly sliced)
- 2 tablespoon raw cashew pieces (optional)
- 2 cups carrots (grated. Approx 2 carrots)
- 2 cups basmati rice
- 4 cups water (or vegetable stock)
- Salt to taste
Heat the oil. Add the whole spices--cinnamon, cardamom, cloves and bay leaf--and stir for a minute until fragrant.
Add the onions and cashews, if using, and a pinch of salt and saute, stirring frequently, until the onions become translucent but not brown.
Stir in the carrots and saute for another couple of minutes until they start to cook. Stir in the rice along with salt to taste and mix well. As soon as the rice starts to turn opaque, add the water and salt. Give everything a good stir and let it come to a boil.
Reduce heat to low, cover, and cook the rice 10 minutes. At the 10-minute point, open, give the rice a good stir, and cover and cook another 10 minutes.
Let the rice stand another 10 minutes before opening. Serve hot.
Calories: 198kcal | Carbohydrates: 43g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Potassium: 190mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5346IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg