- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
