Wednesday, September 30, 2015

Nutty Rice and Carrots with Ginger

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 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
  1. Combine rice and water in a medium saucepan and bring to a boil over high heat. Reduce to low heat, cover, and allow to cook until tender. It was done at 18 minutes.
  2. 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.
  3. Stir in salt, cayenne pepper and ground peanuts.
  4. Combine with rice and serve.
  5. Serves: 8


  1. what a lovely combo! I'm making this today!

  2. I can almost smell this - sounds absolutely wonderful Betty!

  3. This sounds wonderful, I am making it tonight!

  4. we just harvested carrots. good timing.

  5. I 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 :)

  6. nice food ! I like it .I have never eaten this type of roll.It is very testy and delicious.Online Order Food