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A Rosh Hashana Family Favorite: Sweet Basmati Rice with Carrots & Raisins


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4.7 from 9 reviews

Description

Sweet and fragrant basmati rice with carrots and raisins. The perfect vegetarian side dish for any holiday meal.  In our house this is a Rosh Hashanah Favorite. Vegan and Gluten Free.


Ingredients

Units Scale
  • 1 medium onion, sliced
  • 4 cups freshly shredded carrots ( about 5 medium carrots)
  • 2 tbsp extra virgin olive oil
  • 3 1/2 cups water
  • 2 tsp salt
  • 3/4 cup raisins
  • 2 cups white basmati rice you can also use jasmine rice
  • Topping:
  • 5 tbsp toasted slivered almonds
  • 1/4 cup pomegranate seeds

Instructions

  1. In a 3 qt sauté pan for which you have a lid, heat oil and cook onions at medium heat until translucent, about 5 minutes.
  2. Add shredded carrots and continue cooking at medium-low heat for about 7 minutes
  3. Add water, salt, and raisins and bring to a boil
  4. Add rice and stir well. Bring to a boil, reduce heat to low. Cover the pan and simmer for 25 minutes.
  5. Uncover the rice and quickly and gently fluff it up with a fork. Put the lid back on and let it sit, off the heat, for 10 minutes.
  6. Top with almonds and pomegranates before serving

Notes

  1. If you can't eat almonds or don't eat nuts on Rosh Hashanah, you can replace them with pumpkin seeds or sunflower seeds.   
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Sides
  • Method: Stove Top
  • Cuisine: Jewish

Nutrition

  • Serving Size: 1/2 cup cooked
  • Calories: 155
  • Sugar: 6.4 g
  • Sodium: 23.5 mg
  • Fat: 3.5 g
  • Saturated Fat: 0.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 28.8 g
  • Fiber: 2 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg

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