"Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice." — Sowmya
Watch video tips and tricks
minced fresh ginger root
salt to taste
cayenne pepper to taste
chopped fresh cilantro
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 :)
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! :(
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
What a wonderful change from plain rice! Tasted even better the second day!
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!
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!!
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.
This recipe is a great way to spice up rice. I loved it. I used cashews instead of peanuts.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 179
** Calories from Fat: 44
Combine carrots, pecans, and wild rice into a delicious side dish.
Spice up your rice side dish with a smidge of saffron.
This savory Indian rice is flavored with whole spices and sautéed onions.