Carrot Rice
Recipe: #14569
October 13, 2014
Categories: Side Dishes, Peanut, Rice, White Rice, Carrot, Indian, Sunday Dinner Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, more
"A nice side for chicken or fish. If you don't like cilantro, garnish with chopped flat-leaf parsley or chopped fresh basil."
Ingredients
Nutritional
- Serving Size: 1 (465.4 g)
- Calories 365.5
- Total Fat - 19.4 g
- Saturated Fat - 6 g
- Cholesterol - 15.3 mg
- Sodium - 560.6 mg
- Total Carbohydrate - 41.5 g
- Dietary Fiber - 4.4 g
- Sugars - 4.1 g
- Protein - 9.2 g
- Calcium - 86.7 mg
- Iron - 1.9 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 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.
Step 2
Meanwhile, 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.
Step 3
Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes.
Step 4
Stir in cayenne pepper and peanuts.
Step 5
When rice is done, add it to skillet and stir gently to combine with other ingredients.
Step 6
Garnish with chopped cilantro.
Tips
No special items needed.