Carrot Rice

Category:

Ingredients:

• 2 cups of basmati rice
• 4 cups of vegetable broth
• 2 large carrots, grated
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 teaspoon of cumin seeds
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of black pepper
• 1/4 cup of fresh parsley, chopped
• 2 tablespoons of olive oil
• Salt to taste

Kitchen Tools Needed:

• Large pot
• Wooden spoon
• Grater
• Measuring cups
• Measuring spoons

Instructions:

• Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
• In a large pot, heat the olive oil over medium heat. Add the cumin seeds and sauté for about 30 seconds until fragrant.
• Add the chopped onion and garlic to the pot, cooking until the onion is translucent.
• Stir in the grated carrots, turmeric powder, black pepper, and salt. Cook for about 5 minutes until the carrots soften.
• Add the rinsed rice to the pot, stirring to combine with the vegetable mixture.
• Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
• Remove from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork and stir in the chopped parsley before serving.

Macros:

• Total Calories: 320kcal
• Carbs: 45g
• Proteins: 6g
• Fats: 7g