Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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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 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
  1. 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.
  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 :)


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