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

• 50 g/2 oz flaked almonds, toasted

• salt and pepper

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Method:

1. 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.

2. 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.

3. 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.