|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||5%|
|Total Sugars 4g|
|Vitamin C 2mg||11%|
|*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 sautéed onions impart to the rice.
4 cups water
1/4 cup extra-virgin olive oil
2 medium onions, coarsely chopped
4 medium carrots, peeled, and coarsely grated
1 tablespoon sugar
2 cups long-grain rice, such as basmati, 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, sautéing frequently, sauté 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.