1 medium onion, chopped
4 cups freshly shredded carrots
2 tbsp. vegetable oil
2-¼ cups water or vegetable stock
¾ cup raisins or Craisins
1 ½ cups white basmati rice
5 Tablespoons raw slivered almonds (optional)
1/2 cup fresh pomegranate arils (seeds)
½ tsp vegetable oil
In a 3 quart sauté pan, heat and cook onions at medium heat until translucent, about 5 minutes.
Next, add shredded carrots and continue cooking on medium-low flame for about 7 minutes.
Add water or vegetable stock, salt, raisins and bring to a boil.
Add rice and stir well. Bring to a boil. Cover and simmer for 25 minutes.
In a separate pan place slivered almonds in ½ tsp of vegetable oil until golden brown, 3-5 minutes. (Optional)
Uncover the rice and gently, fluff it up with a fork. Replace the lid and let it sit, off the heat for 15 minutes.
Optional: Top with toasted almonds and pomegranate arils before serving. Enjoy!
Recipe: Kosher, Parve