Prepare by soaking brown rice at least 2 hours. Wash and drain.
In saucepan, brown onions, 5 min. Add carrots and saute, 5 min. Meanwhile, use spice grinder to grind cinnamon, cardamoms and bay leaves. In another saucepan, lightly toast almonds, until golden brown. Set aside.
In rice cooker, combine rice, carrot base, spices, raisins, almonds and water. Ratio of rice to water is important. Turn on rice cooker. Rice cooker automatically boils and cooks until water is gone, 30 min, then steams warm, 15 min. After steaming 15 min, open lid and stir.
Garnish with cilantro leaves and serve.
Brown rice needs to soak at least 2 hours. Brown the onions thoroughly to release onion sweetness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 26.9mg||1 %|
|Potassium 378.7mg||10 %|
|Total Carbohydrate 49.7g||15 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 45.6g|
|Protein 5.8g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 259
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