|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're tired of plain rice, Giora Shimoni's easy recipe for rice with carrots makes for a nice change of pace. Shimoni likes to serve it as a Shabbat side dish and says his kids love the sweetness the carrots and sauteed onions impart to the rice.
- 4 cups of water
- 4 tablespoons extra virgin olive oil
- 2 medium onions, peeled, trimmed, and chopped
- 4 carrots, peeled, trimmed, and coarsely grated
- 1 tablespoon sugar
- 2 cups basmati or other long grain rice, rinsed
- 1 teaspoon kosher or sea salt
Place the water in a saucepan or kettle and bring to a boil.
In a dutch oven or large pot set over medium-high heat, warm the oil. Add the chopped onion and cook, stirring occasionally for 3 to 4 minutes, or until they begin to soften. Add the grated carrots. Cook, sauteeing frequently, Saute until both the onion and carrot are soft, about 5 minutes more. Stir in the sugar.
Add the rice, salt, and boiling water. Cover, reduce the heat to low, and simmer for 20 to 25 minutes, or until all of the water is absorbed. Remove the pot from the heat.
Stir the rice, then cover and allow to steam for about 5 minutes more, or until the rice is tender. Stir again, and remove the lid so that the rice will not be sticky.
- Be sure to choose a pot large enough to hold the rice and vegetables; a Dutch oven or medium stockpot is a good choice.
- If you're trying to reduce your sodium intake, use between 1/4 and 1/2 teaspoon, or omit the salt altogether. Stick to kosher or sea salt, which has a little less sodium than table salt; if you use the latter, you'll definitely want to reduce the amount you use in this recipe.