Brown Rice With Carrots And Mustard Seeds |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 3 |
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Inspired by the Iranian Shereen Pilau this adds the sweetness of carrots to brown rice. Ingredients:
1 cup brown rice |
2 1/2 cups water |
1 tbsp oil |
1 heaping tsp black mustard seed |
1/2 large onion sliced thinly |
2 cups coarsely grated carrot (about 2 large carrots) |
salt and pepper |
Directions:
1. In a rice cooker, soak the brown rice with 1 1/2 cups water for at least 45 minutes (wash before if wanted).
2. Heat the oil on high heat and fry the mustard seeds, covered, until they splutter for about 30 seconds.
3. At this point start the rice cooker.
4. Add the onion to the mustard seeds and fry on medium heat for a good 15 minutes until they have turned a deep golden brown.
5. Add the carrots and cook on high heat, stirring often, until the carrots have wilted a bit, about 5 minutes. If the carrots colour a bit that’s ok too. Season the lot and set aside.
6. When the rice cooker is finished it’s first cycle, open the lid and add the carrot mix to the rice.
7. Stir it in and add the remaining cup of water. The water should just be visible, if not add a bit more.
8. Close the lid and set the rice to cook a second time.
9. When the cycle is finished turn the cooker off and let the rice sit for 15 minutes.
10. Fluff the rice, season if desired, and serve.
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