Wholegrain Rice & Carrots
This vegan & gluten-free Wholegrain Rice & Carrots Recipe walks you through the few simple steps to create a wholesome festive treat. The mixture of delicate wholegrain rice, golden carrots and onions topped with almonds and raisins allude to Rosh Hashanah and new beginnings.
Equipment
- 1 Nonstick Pot (deep, with cover)
- 1 Nonstick Frying Pan (small)
Ingredients
Rice
- 2 Onions (diced)
- 1 1/2 cups Carrots (grated)
- 1 cup Wholegrain Rice (Basmati)
- 2 1/4 cups Water
- 2 tbsp Olive Oil
- 1 1/4 tsp Salt (adjust to taste or health requirement)
- 1 tbsp Sweet Paprika
- 1/4 tsp Ground Black Pepper
Topping
- 1/2 cup Almonds (blanched & slightly toasted)
- 1/2 cup Raisins (organic, seedless, no added sugar)
Instructions
Topping
- Heat the blanched almonds in a nonstick frying pan on a low flame.
- Gently stir until golden. Let cool.
- Mix the almonds with the raisins and set aside.
Rice
- Rinse the rice in a sifter with water. Drain and set aside.
- In a non-stick pot, sauté the onions in olive oil with the pot covered. This brings out the natural juices of the onions with less use of oil. Stir from time to time. It takes about 15 minutes.
- Add the carrots, mix with the onions, cover the pot and continue to sauté.
- Stir from time to time until the carrots are tender and golden (for 10-15 minutes).
- Add the rice to the mixture and stir. Sauté for several minutes (uncovered). Mix in the spices.
- Add the water and bring to a boil.
- Cover the pot, lower the heat and let simmer for 30 minutes.
- Let the rice rest for several minutes. Place in a serving dish and sprinkle with the almond and raisin mixture.
Notes
A Rosh Hashanah treat!