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Pasta, Noodles and Rice Recipes -
Gingered Rice with Carrots and Tomatoes
Recipe
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Pasta, Noodles and Rice
Recipes
-
Gingered Rice with
Carrots and Tomatoes Recipe
Ingredients
Serve
4
-
250 g/8 oz
basmati rice, rinsed
-
4 tablespoons olive
oil
-
2 garlic cloves,
crushed
-
1 tablespoon grated
fresh root ginger
-
4 carrots, thinly
sliced
-
4 ripe tomatoes,
skinned, deseeded and diced
-
2
cinnamon
sticks, bruised
-
seeds from 3 cardamom
pods, bruised
-
1 dried red chili
-
1 tablespoon lemon
juice
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50 g/2 oz flaked
almonds, toasted
-
salt and pepper
Method:
-
Cook the
rice in plenty of boiling salted water for 8
minutes. Drain, refresh under cold water and drain
again. Spread out on a large baking sheet and set
aside to dry.
-
Heat the oil in a wok or large frying
pan, add the garlic, ginger and carrots, and fry for
10 minutes. Add the tomatoes and spices, and cook
for a further 5 minutes.
-
Stir in the rice, lemon juice and nuts and season to
taste with salt and pepper. Stir-fry for 3-4 minutes
until the rice is heated through. Serve immediately.
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