Ingredients and Weight:
- Carrots, peeled and grated: 1 cup (100g)
- Basmati rice: 1 1/2 cups (300g)
- Onion, finely chopped: 1/2 medium (50g)
- Garlic, minced: 2 cloves (6g)
- Butter or olive oil: 2 tablespoons (30g)
- Vegetable broth: 2 cups (500ml)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large saucepan, melt the butter or heat the olive oil over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the grated carrots and cook for another 2-3 minutes, until slightly softened.
- Add the rice and stir to coat it in the oil.
- Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through and the liquid has been absorbed.
- Remove from heat and let stand for 5 minutes before fluffing with a fork and serving.
Nutritional Information:
- Calories: 175
- Fat: 5g
- Carbohydrates: 30g
- Protein: 4g
- Fiber: 3g
Dish Characteristics:
- Vibrant orange color
- Soft and tender carrots
- Aromatic and flavorful
- Fluffy and well-separated rice grains
User Comments:
- "This is a simple but delicious side dish that pairs well with any main course."
- "The carrots add a nice sweetness and nutritional value."
- "I love the vibrant color and the slightly sweet flavor."
- "It's a great way to get my kids to eat more vegetables."
Special Precautions and Tips:
- If you don't have vegetable broth, you can use water instead.
- To make a vegetarian version, use vegetable oil or vegan butter instead of butter.
- You can add other vegetables to this dish, such as peas, corn, or bell peppers.
- Serve with a pat of butter or a drizzle of olive oil for extra richness.
