Carrot Rice Food

CARROT RICE

Carrot Rice image

Carrot Rice is an easy mixture of basmati rice mixed with ginger, onion and grated carrots that have been sautéed in just a bit of butter.

Provided by Sabrina Snyder

Time 30m

Number Of Ingredients 7

Ingredients

1 cup basmati rice
2 cups water
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 onion (diced)
2 teaspoons ginger (minced)
3/4 cup finely grated carrots (use handheld microplane)

Steps:

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
Heat butter in a skillet over medium heat.
Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Stir in ginger, carrots, and salt.
Reduce heat to low and cover to steam 5 minutes.
When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Nutrition Facts : Calories 153 kcal, Carbohydrate 26 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 200 mg, ServingSize 1 serving

RICE AND CARRTOS

Rice and carrtos image

Rice and carrots, a perfect recipe to pair with chicken, meat, or whichever protein you have at home. It´s also an easy way to use leftover rice and add more vegetables to your meals. Try it out. You'll love it!

Provided by Nadja Belgrave

Categories Side Dish

Time 20m

Number Of Ingredients 7

Ingredients

1 tablespoon sesame oil
½ onion (chopped)
2 garlic cloves (minced)
1 celery rib (chopped)
1 carrot (medium sized, chopped)
3 cups white rice (cooked)
¼ teaspoon salt

Steps:

In a pot or pan over medium heat and heat the sesame oil.
Add and sauté the onions, garlic, and celery for 3 minutes.
Add the carrots and continue to sauté all the ingredients for an additional 3 minutes. Add the salt to season and enhance the flavors of the vegetables.
Add the rice and mix everything until it is incorporated and the rice begins to turn the color of the carrots, about 5 minutes. If the rice is quite dry, you can add a splash of water, cover the pot and let it cook for 3 minutes.
Once everything is mixed, turn off the heat and serve with your favorite protein.

Nutrition Facts : ServingSize 0.75 cup, Calories 170 kcal, Carbohydrate 37 g, Protein 4 g, Fat 1 g, Sodium 13 mg, Fiber 1 g, Sugar 1 g

CARROT RICE

Carrot Rice image

Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.

Provided by Anonymous

Categories Side Dish Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup basmati rice
2 cups water
¼ cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon minced fresh ginger root
¾ cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro

Steps:

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Nutrition Facts : Calories 178.7 calories, Carbohydrate 30.1 g, Fat 4.8 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 34.3 mg, Sugar 1.7 g

CARROT RICE CASSEROLE

Carrot Rice Casserole image

A suprisingly flavorful dish that is quick and easy to prepare. Is well accompanyied by a salad. My mother found this recipe in the news paper, thought it sounded good and sent it to me. I was hesitant but ultimately amazed at how good it is!

Provided by The Esquire

Categories One Dish Meal

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons butter
1 lb carrot, grated
1 onion, chopped fine
1 1/3 cups mozzarella cheese, shredded
2 cups cooked rice
2 eggs, beaten

Steps:

Melt butter.
Add grated carrots and onions; saute for 3-4 minutes.
Stir in cheese, cooked rice and eggs.
Pour the mixture into a greased 11x13 baking dish.
Bake @ 350 for 20 minutes.

Nutrition Facts : Calories 572.8, Fat 30.4, SaturatedFat 17.4, Cholesterol 221, Sodium 573.5, Carbohydrate 55, Fiber 5.1, Sugar 9.2, Protein 20.1

INDIAN CARROT RICE

Indian Carrot Rice image

I haven't tried this yet, but intend to make it this weekend, to be served with fish. I am sure it will be flavorful.

Provided by Pesto lover

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup basmati rice, cooked
1 tablespoon oil
1 cup grated carrot
1 onion, diced
2 small jalapenos, seeded & diced finely
1/2 cup frozen peas
1 tablespoon cashews
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon salt
4 teaspoons lemon juice
2 tablespoons cilantro leaves, for garnish

Steps:

Cook the basmati rice, according to package directions.
While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned.
Add onion and jalapenos. Cook until onion is golden.
Add tumeric, chili powder and salt. Cook 1 minute.
Add carrots and 1 tbsp water. Cover and cook until carrots are soft.
Add lemon juice, stir and then fold in peas and rice.
Serve with cilantro leaves sprinkled on top.

Nutrition Facts : Calories 258.2, Fat 6.2, SaturatedFat 1, Sodium 355.1, Carbohydrate 45.6, Fiber 4.3, Sugar 4.5, Protein 5.8

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