This rice dish smells wonderful as it's cooking, it's fragrance lingers in the kitchen. It is a tasty side dish to serve with fish. Leftovers are delicious reheated the next day.
- 1 1/2 cups basmati or jasmine rice
- 3 cups water
- 1 tablespoon butter
- 2 teaspoons fresh ginger root, minced
- 1 cup carrots, grated
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup peanuts, finely ground
- Combine rice and water in a medium saucepan and bring to boil over high heat. Reduce to low heat, cover and allow to cook until tender. It was done at 18 minutes.
- While rice is cooking melt butter in skillet on medium heat. Stir in ginger and carrots, cover and allow to cook until carrots are tender.
- Stir in salt, cayenne pepper, and ground peanuts.
- Combine with rice and serve.
- Serves: 8
what a lovely combo! I'm making this today!
ReplyDeleteI can almost smell this - sounds absolutely wonderful Betty!
ReplyDeleteThis sounds wonderful, I am making it tonight!
ReplyDeletewe just harvested carrots. good timing.
ReplyDeleteI made this tonight and my husband LOVED it - said it was the best rice dish he has ever had! The changes I made: brown rice, added raw shredded carrots & ginger to rice at the beginning to cook them together, used a bit less cayenne, but added nutmeg and cardamom. Thanks for adding this recipe to my repertoire :)
ReplyDelete