Carrot Rice

Name: Carrot Rice
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: middle eastern
Ingredients: 300 g rice; 2 carrots; 1 onion; 1 tsp ground allspice; 40 g black currants; 1 capsule chicken stock; 0.25 tsp salt; 5 tbsp olive oil; 600 ml water; 0.25 tsp black pepper

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Belma

Community member

"If you are vegetarian or vegan you can use vegetable stock."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

150 g

rice

carrots

onion

½ tsp

ground allspice

20 g

black currants

½ capsule

chicken stock

⅛ tsp

salt

2½ tbsp

olive oil

300 ml

water

⅛ tsp

black pepper

Utensils

knife

Step 1/6
- 1 carrots
- ½ onion
- knife
Chop the onion and carrots
Step 2/6
- 2½ tbsp olive oil
Heat the olive oil to the carrots and the onion until they are soft
Step 3/6
- ½ tsp ground allspice
- 20 g black currants
- ⅛ tsp black pepper
Add the blackcurrants, black pepper and the all spice and stir for one minute
Step 4/6
- 150 g rice
Add the rice and stir for another minute
Step 5/6
- ½ capsule chicken stock
- ⅛ tsp salt
- 300 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.
Enjoy your meal!