Howdy everyone!!
Happy Monday morning to y'all! I hope you all had a great weekend.
Here is today's recipe....it makes a great side dish.
Hugs,
Peg
Carrot Rice
1 cup basmati or jasmine rice
2 cups water
1/4 cup roasted peanuts
1 TBSP margarine
1 onion, sliced
1 tsp. ginger root, minced
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
chopped cilantro (optional)
1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid and allow to steam until tender, about 20 minutes.
2. While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently with other ingredients. Garnish with chopped cilantro, if desired.
Happy Monday morning to y'all! I hope you all had a great weekend.
Here is today's recipe....it makes a great side dish.
Hugs,
Peg
Carrot Rice
1 cup basmati or jasmine rice
2 cups water
1/4 cup roasted peanuts
1 TBSP margarine
1 onion, sliced
1 tsp. ginger root, minced
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
chopped cilantro (optional)
1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid and allow to steam until tender, about 20 minutes.
2. While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently with other ingredients. Garnish with chopped cilantro, if desired.