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Carrot Rice

Too few ratings

Belma

Community Member

β€œIf you are vegetarian or vegan you can use vegetable stock.”

Difficulty

Easy πŸ‘Œ
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g rice
carrots
onion
1 tsp ground allspice
40 g blackcurrants
1 capsule chicken stock
ΒΌ tsp salt
5 tbsp olive oil
600 ml water
ΒΌ tsp black pepper

Utensils

  • knife
  • Step 1/6

    Chop the onion and carrots
    • carrots
    • onion
    • knife

    Chop the onion and carrots

  • Step 2/6

    Heat the olive oil to the carrots and the onion until they are soft
    • 5 tbsp olive oil

    Heat the olive oil to the carrots and the onion until they are soft

  • Step 3/6

    Add the blackcurrants, black pepper and the all spice and stir for one minute
    • 1 tsp ground allspice
    • 40 g blackcurrants
    • ΒΌ tsp black pepper

    Add the blackcurrants, black pepper and the all spice and stir for one minute

  • Step 4/6

    Add the rice and stir for another minute
    • 300 g rice

    Add the rice and stir for another minute

  • Step 5/6

    Add the stock, salt and the boiling water. Do not stir! Put a lid on and simmer in low heat for 15 minutes or until all the water is absorbed.
    • 1 capsule chicken stock
    • ΒΌ tsp salt
    • 600 ml water

    Add the stock, salt and the boiling water. Do not stir! Put a lid on and simmer in low heat for 15 minutes or until all the water is absorbed.

  • Step 6/6

    Ready to serve with your favourite meat or vegetables.

    Ready to serve with your favourite meat or vegetables.