Carrot Rice
Healthy carrot rice recipe, a flavorful side dish or light main meal made with only a few ingredients and ready to serve in less than 30 minutes.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Side Dishes
Cuisine: Indian
Diet: Vegetarian
Servings: 4
Calories: 195kcal
- 1 small onion
- 2 garlic cloves
- 1 tablespoon vegetable oil or olive oil
- 2 teaspoons curry Note 1
- 300 g/ 10.6 oz/ 1 ½ cups long grain rice Note 2
- 250 g/ 8.8 oz/ 2 ½ cups grated carrots
- 600 ml/ 20 fl.oz/ 2 ½ cups vegetable broth
- 1 heaped tablespoon butter
Finely chop the onion. Grate the garlic cloves. Keep them separated.
Heat the oil in a heavy-bottomed pan. Cook the onions for about 2 minutes until slightly translucent.
Add the garlic and curry powder and stir continuously for 1 minute.
Add the rice and the grated carrots and stir for 1 minute until everything is well mixed.
Pour in the vegetable broth, stir, cover the pot. Bring to a boil, lower the heat and simmer for about 10-12 minutes until the rice is cooked and the liquid is absorbed. Check the rice.
Leave, covered, for 5 minutes.
Carefully, mix in the butter until melted. Fluff with a fork and serve.
- I had Madras curry, which is very flavorful but only mildly hot. Use any kind of curry mixture you like and adjust the amount according to taste. If the curry is very hot, you might want to use a smaller amount.
- Basmati or jasmine rice are great, but more plain long-grain rice is super as well. Basmati and jasmine usually need about 10 minutes of cooking time, while other sorts of long-grain rice might need 12 to 15 minutes. Check the packet's instructions on the matter and prolong the cooking time accordingly.
Serving: 1/4 of the dish | Calories: 195kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 484mg | Fiber: 2g | Sugar: 4g