- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 6-8
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1/2
- onion, finely diced
- 1 cup
- coarsely grated carrot
- 250 mL
- 1
- garlic clove, minced
- 2 tsp
- finely chopped ginger
- 10 mL
- 2 cups
- long grain white rice
- 500 mL
- 1/2 cup
- whole almonds
- 125 mL
- 1/2 cup
- raisins
- 125 mL
- 3 1/4 cups
- chicken or vegetable broth
- 800 mL
- salt and pepper to taste
- 2 tbsp
- chopped fresh parsley
- 30 mL
Method
- Step 1
- Place the oil in saucepan set over medium heat. Stir in onion, carrot, garlic and ginger and cook until softened, about 3 min. Add rice and cook, stirring, 2 min. Stir in almonds, raisins and broth. Season with salt and pepper. Bring to a boil. Cover and reduce heat to low for 15 min., or until rice is tender.
- Step 2
- Fluff rice with a fork and mix in parsley before serving.
Tips
Instead of almonds, use unsalted, roasted cashews. Use dried cranberries in place of raisins.
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