| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Rice dishes, Side dishes |
6 |
servings |
INGREDIENTS
| 2 |
lg |
Carrots; peeled & grated |
| 4 |
tb |
Margarine; * see note |
| 3 |
lg |
Onions; chopped |
| 2 1/2 |
c |
Cooked white rice; ** see note |
| 1/2 |
c |
Pinons or pine nuts; shelled |
| 1 |
tb |
Serrano or jalapeno pepper; chopped |
| 1/2 |
c |
Seedless raisins |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground cardamom |
INSTRUCTIONS
Place the carrots in a saucepan and add water to cover. Bring to a bol,
reduce heat, cover, and simmer for 5 minutes, then drain. Melt the
margarine in a skillet at medium temperature, add the onion, and saute
until lightly brown. Combine the drained carrots, rice, and onions, and
stir in the remaining ingredients while simmering over low heat for about
10 minutes. Serve.
NOTES : * I used olive oil since I never use margarine. ** I used basmati
rice since that is the rice I always have in the house. I don't use
converted rice.
Recipe by: Hot & Spicy & Meatless by D. Dewitt, M. Stock & M.J.
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Dec 01, 1999,
converted by MM_Buster v2.0l.
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