Carrot Rice

About 6 servings.

Starring:

3 Medium carrots, jullienned

1 Medium onion, chopped  finely

3/4 Cup raisins

1/8 tsp cinnamon

1/8 tsp turmeric

1/4 tsp mustard seeds (optional)

4 TBSP oil

Supporting Cast:

2 Cups basmati rice

1 tsp salt

Rinse the rice, add salt, and let it sit.

Heat about 2 TBSP oil in a non-stick pan, put in the carrots, mustard seeds, turmeric and cinnamon, and let them sit till well browned without stirring too much. Once about 1/3 of the carrots seem crispy remove them from the pan. Add more oil and crispify the onions the same way. Add the raisins, add back the carrots, stir everything, and turn off the heat.

Put the rice on high till the  water boils. Turn it down to medium. When the water is reduce to about one cup, add the carrot-onion mixture to the rice, stir gently so the mixture is evenly distributed. Put on the lid, reduce heat to medium low and let the rice steam for another 30 minutes. You may have to reduce the heat to low.

This is nice served with pan-cooked chicken thighs, mixed with crumbled hot Italian sausage - Yum!

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