Carrot Rice (Vegan)

Carrot Rice (Vegan)

4 reviews, 4.2 star(s). 75% would make again

Ready in 3 hours

Very fragrant and tasty, dressed up with almonds and golden raisins.

"I often make carrot rice as stand alone fancy side dish. I usually don’t cover with curry or other toppings. This fragrant dish reminds me of Afghanistan pilafs."

Ingredients

1 cup brown rice; soaked
1/4 cup slivered almonds
1 onion; chopped
2 carrots; grated
2 inch cinnamon; ground
2 pods green cardamoms; ground
1 pod black cardamom; ground
2-3 bay leaves; ground
1/4 tsp salt
1 cup water
1/4 cup golden raisins
handful cilantro

Original recipe makes 4 Servings

Servings  

Preparation

Prepare by soaking brown rice at least 2 hours. Wash and drain.

In saucepan, brown onions, 5 min. Add carrots and saute, 5 min. Meanwhile, use spice grinder to grind cinnamon, cardamoms and bay leaves. In another saucepan, lightly toast almonds, until golden brown. Set aside.

In rice cooker, combine rice, carrot base, spices, raisins, almonds and water. Ratio of rice to water is important. Turn on rice cooker. Rice cooker automatically boils and cooks until water is gone, 30 min, then steams warm, 15 min. After steaming 15 min, open lid and stir.

Garnish with cilantro leaves and serve.

Notes

Brown rice needs to soak at least 2 hours. Brown the onions thoroughly to release onion sweetness.

Verified by cferrara
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Carrot Rice
michaelswarm

Calories Per Serving: 300 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Add my review

It was a nice side dish. I had to more than double the amount of water though. I just cooked it in a dutch oven because I didn't have a rice cooker.
jdriemeyer 6m ago

Reak good and makes plenty. Almonds made it interesting and it was pretty much enjoyed. I couldnt find black cardamom pods though. Not bad to tell the truth.
Aimeelady 2y ago

Pretty good
Vitat 3y ago

I often make carrot rice as stand alone fancy side dish. I usually don’t cover with curry or other toppings. This fragrant dish reminds me of Afghanistan pilafs.
michaelswarm 4y ago

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