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
- 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.
- Add shredded carrots and continue cooking at medium-low heat for about 7 minutes
- Add water, salt, and raisins and bring to a boil
- Add rice and stir well. Bring to a boil, reduce heat to low. Cover the pan and simmer for 25 minutes.
- 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.
- Top with almonds and pomegranates before serving
Notes
- 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