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Rice with Honeyed Carrots & Green Herbs
By : Rehana KhambatyCategory : Khichdis, Rice, Carrot, Onion, Butter
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Cook rice in stock according to covered pan method on pack, then toss in half the butter or margarine. Season to taste and keep warm.
- Fry onion in remaining butter until soft.
- Cut carrots into thin sticks and place in the same pan with water.
- Cover and cook gently for 3 mins., then uncover and boil to reduce liquid.
- Toss in honey, mustard, herb and seasoning then mix in cooked rice. Reheat to serve.
Ingredients:
250 g - basmati rice
250 g - chopped carrots, peeled
600 ml - vegetable stock
300 ml - water
1 small cup - onion
50 g - butter or margarine
1 tsp - clear honey
2 tsp - coarse grained mustard
2 tsp - fresh chopped parsley
salt and pepper
250 g - basmati rice
250 g - chopped carrots, peeled
600 ml - vegetable stock
300 ml - water
1 small cup - onion
50 g - butter or margarine
1 tsp - clear honey
2 tsp - coarse grained mustard
2 tsp - fresh chopped parsley
salt and pepper
RECIPES BY REHANA KHAMBATY
