Carrot Rice Recipe
When planning a menu, more attention is often paid not to the garnish, but to what it will be served. But this is not entirely fair, because successfully, or vice versa, an unsuccessfully selected and cooked side dish can either emphasize the taste of the main course or completely spoil it. Many consider rice to be the most versatile garnish, and all because it can be cooked differently each time, adding one or the other components, giving the taste neutral flavor to the special taste and flavor. So, for example, rice with carrots, taste, color and smell is very different from ordinary cooked rice, and therefore is able to diversify bored ration. Crumbly and fragrant rice – a wonderful side dish that will appeal to both children and adults!
Carrot Rice Recipe
Ingredients
- 1 1/2 cups Long grain rice
- 2 1/4 cups Water for boiling
- 4 Carrots
- 3 cloves Garlic
- 1 Onion
- 25 gram Butter
- 1 tbsp Curry powder
- 2 tbsp Olive oil
- 1 1/2 tbsp Salt
- Black pepper Freshly grounded
Instructions
- Peel and finely chop the onion and garlic. Grate carrots or cut into thin, long strips.
- In a wide, heavy skillet with a thick bottom, heat the olive oil, add cream and quickly fry the garlic for 20-30 seconds, and immediately add the onion and curry powder, mix. Cook for 1 minute, stirring. Put the carrots, cook, stirring constantly, for 2-3 minutes so that the carrots are only slightly roasted. Then put the rice here, mix it with vegetables so that each rice is soaked with oil and becomes transparent.
- At this point, pour in boiling water, salt, mix and let the liquid boil. Turn down the heat and cover the pan with a lid. Cook for 20 minutes: do not open the lid and do not mix rice. Turn off the heat, leaving the pan closed on the stove for another 10-15 minutes. Then open the lid and gently fork the rice. Give the rice to "breathe" and serve to the table, sprinkled with chopped greens.
Notes
A beautiful color of rice will highlight the bright green parsley. Enjoy your meal!
