xmlns:fb='http://www.facebook.com/2008/fbml' Ria's Quick and Easy Carrot Rice

Monday, May 9, 2011

Ria's Quick and Easy Carrot Rice



When I am exhausted after a long day of work(i.e five days a week, 52 weeks per year), I crave quick and simple. Meals with too many ingredients overwhelm and frustrate me and just wouldn't work. I am sure you can make this carrot rice with a whole array of other ingredients and it will probably taste good too. We can do a little more complex, but today my aim is a quick, simple, healthy alternative to plain rice, using the least amount of processed ingredients. Plus I wanted to give you a carrot rice recipe with ingredients that you probably already have.

Before trying this dish I hated raisins with a passion, but I was a quick convert—limited to this dish only...ok maybe bread pudding too. The raisins, along with the carrot add sweetness. The butter in this dish is also essential. It imparts a creamy taste and transforms this carrot rice into a definite comfort food.

I usually serve this with my easy "no measuring roasted chicken" for a delicious mid-week meal.

Ingredients
4 cups cooked rice, day old is better(I use Jasmin Rice)
1 medium carrot, grated
1 tbsp olive oil and 2 tbsp butter
1 small onion, finely chopped (Use sweet onion if available)
½ cup raisins, light or dark (soaked in water for 5 mins and drained)
Salt and pepper to taste
Scallion or Cilantro, Chopped for Garnish (optional)

Makes 4-6 Servings

Heat the olive oil and butter 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. Stir in carrots and raisins. Add salt and pepper to taste. Reduce heat to low and cook for 5 minutes. Add rice and stir gently to combine with other ingredients for another 5 minutes--until rice is heated through. Garnish with chopped cilantro or scallion.

  • cook rice if you don't have left overs or measure 4 cups  
  • measure and soak raisins for five minutes, drain
  • wash, peel and grate carrots
  • peel and chop onions
  • measure oil
  • get the butter from the refrigerator....2 tablespoons
  • you will also need a skillet and spoon.....
  • Chop cilantro or scallion for garnishing
  • and you are ready!!!!

 Add oil and butter to hot skillet. 1 tablespoon of butter is good, 2 is better, but don't even think about using 3... Now add onions and cook until golden brown(5-10 minutes), then add carrots, stir and let cook.. 
(sometimes I don't have time to wait until the onion is golden brown and the food police never arrests me, plus it still tastes good)

Add raisins and cook until plump...nice and plumpy...add salt and pepper to taste, reduce heat to low and cook for an additional 5 minutes.
  Add rice and stir to combine until rice is heated through and everything is well incorporated...(not like the pic below...the final pic is missing.....I must have been too hungry to waste time taking the final pic..oh well....keepin' it real)
Voila!!! [thankfully I remembered to take this pic. By this point I had already voraciously eaten several heaping spoonfuls]


7 comments:

Anonymous said...

This carrot rice was excellent!!!

Rye said...

Just tried this, its delicious!

ZnZ Mama said...

Zaida loved it! It has the three things she loves, carrots, raisins and rice...in that order.

Daphney Jean-Pierre said...

Tried this & it came out great. Planning on continuing using your blog for cooking ideas!

Anonymous said...

Thx quick easy and delicious, it evn looked fancy ;)

Cooking with Ria said...

I cooked this today came out great very delicious!!!

Cooking with Ria said...

Thank you Candy..

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