Carrot Rice Recipe - Allrecipes.com
Carrot Rice Recipe
  • READY IN 35 mins

Carrot Rice

Recipe by  

"Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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.
  2. While rice is cooking, grind peanuts in a blender and set aside. 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. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2005

This was an excellent alternative to plain rice. Here were the changes I made: I steamed my rice, tried almonds instead of peanuts first and then tried peanuts and my husband and I both prefered ground almonds instead. Added 1/4 tsp of cayenne pepper because we love it spicy! Used 3/4 tsp of ground ginger. Used a good amount of salt and left out the cilantro, but I'm sure this would be an excellent garnish but didn't have it on hand. Made this with cajun snapper. Will cook this many more times. Thanks Sowmya :)

 
Most Helpful Critical Review
Oct 31, 2003

This one sounded so exotic and yummy. Not sure what I did wrong but it was terrible! The minced ginger was crunchy and inedible and I thought the whole thing was really dry. We just couldn't eat it! :(

 
Mar 10, 2005

We loved it,I had no peanuts so I substituted 1/4 cup of sunflower seeds (They come in a bag already shelled/lightly salted - great for adding a little nutty flavour to salads too), I grated 1 large carrot on the cheese grator and diced 1/2 of a purple/red onion, I also thru in a bit of diced red sweet pepper and I used minced ginger available in the jar. The rice turned out a lovely golden colour and the veggys looked like confetti - quite pretty. I might cut the cayenne in half next time because hubby likes things very mild, but if you like quite a bit of zing use the whole amount. I almost went right past this recipe because the title "carrot Rice" doesn't sound like anything special but when I couldn't find any other recipes that had ingredients I had on hand, I gave it a try - it's a keeper - thanks for sharing

 
Jul 23, 2003

What a wonderful change from plain rice! Tasted even better the second day!

 
Jan 27, 2006

WOW!!! This was to die for! I served it with "Baked Sesame Chicken" from this site, and green peas. Thanks so much for the recipe!

 
Jan 29, 2004

What a wonderful way to spice up the already delicious and fragrant basmati rice. My husband and I both love basmati rice already, but this was excellent. I put a bit too much cayenne in for him, but it is never too spicy for me. You can make it as spicy or mild as you want. I also added about 3/4 cup of chicken broth to the carrot mixture to moisten. Also, be sure to actually let the mixture steam completely for at least the 5 minutes to marry the flavors and soften the veggies. I am making this dish again for a dinner party this superbowl weekend. Thanks so much!!

 
Jan 25, 2003

This is the best rice side dish I've ever used. Even my picky grandchildren, who don't like rice, liked this dish. I used a zester to make long spaghetti like carrot pieces instead of grating which took a little extra time but my grandchildren were fascinated.

 
Oct 28, 2004

This recipe is a great way to spice up rice. I loved it. I used cashews instead of peanuts.

 

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Nutrition

  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 34 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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