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carrot and raisin basmati rice

Rosh Hashanah Carrot and Raisin Basmati Rice

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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Servings

4 Servings

Ingredients

  • 1 medium onion sliced
  • 4 cup freshly shredded carrots
  • 2 tablespoon vegetable oil
  • 2 cup water better if filtered or bottled
  • 1 1/2 teaspoon salt
  • 3/4 cup raisins
  • 1 1/2 cup white basmati rice
  • 5 tablespoon raw slivered almonds TOPPING
  • 1/2 teaspoon vegetable oil TOPPING

Instructions

  • In a 3 qt sauté pan, heat oil and cook onions at medium heat until translucent, about 5 minutes
  • Add shredded carrots and continue cooking at medium-low heat for about 7 minutes
  • Add water, salt and raisins and bring to a boil
  • Add rice and stir well. Bring to a boil, cover and simmer for 25 minutes
  • In a separate skillet, slivered almonds in 1/2 tsp of vegetable oil until golden brown, 3-5 minutes. Set aside
  • Uncover the rice and quickly and gently fluff it up with a fork. Put the lid back on and let it sit, off the heat, for 10 minutes.
  • Top with almonds before serving
  • ENJOY! from May I have that Recipe