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Spiced Rice With Currants And Carrots

Healthy.Eater's picture
  Vegetable oil/Canola oil 2 Teaspoon
  Basmati rice/Long-grain white/brown rice 1 Cup (16 tbs)
  Curry powder 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Water 2 1⁄4 Cup (36 tbs)
  Yellow onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  Frozen green peas 1⁄2 Cup (8 tbs)
  Carrot 1 Medium, peeled and shredded
  Dried currants 2 Tablespoon
  Black pepper 1⁄4 Teaspoon

1 ln a medium-size saucepan, heat the oil over moderate heat.
Add the rice, cumin, curry powder, and turmeric and cook, stirring constantly, for 2 to 3 minutes or until the spices are fragrant and the rice is coated.
2 Stirin the water, onion, garlic, and salt and bring to a simmer.
Coverand cook until the rice is almost tender 15 minutes for white rice, 30 to 35 for brown.
Stirin the peas, carrot, currants, and pepper.
Coverand cook 5 minutes more or until the rice is tender.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1002 Calories from Fat 111

% Daily Value*

Total Fat 13 g19.5%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1035.6 mg43.1%

Total Carbohydrates 202 g67.2%

Dietary Fiber 13.5 g53.9%

Sugars 27.6 g

Protein 20 g41%

Vitamin A 215.9% Vitamin C 61.3%

Calcium 16% Iron 36.5%

*Based on a 2000 Calorie diet

Spiced Rice With Currants And Carrots Recipe