Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Rice with Carrots and Lemon

Grains - Rice - -

INGREDIENTS

2 lb / 900 g carrots, coarsely grated (it's a lot of carrots, so use a food processor if you have one)
1/4 cup olive oil
Grated zest and juice of two lemons (or one big one)
2 t salt
1/3 cup raisins, plumped in hot water
3 cups water (use the drained raisin water for part of this)
1 cup long-grain white rice
3 T chopped parsley or mint
1/4 cup toasted pine nuts

METHOD

Warm the olive oil in a large saucepan over medium heat. Add the carrots, lemon zest and juice, water, and salt, reduce the heat to low, and cook, stirring from time to time, until the carrots are softened, 8 to 10 minutes.

Add the rice and raisins, stir well, cover the pan, and continue to cook over low heat until all the liquid has been absorbed and the rice is tender, 18 to 20 minutes.

Remove from the heat and let rest, covered, for 5 to 10 minutes.

Stir in the nuts and top with the parsley or mint. Serve at once.

NOTES

Source: "Sephardic Flavors: Jewish Cooking of the Mediterranean"

posted by Rebecca

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