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Pilaf with Carrots and Raisins

This is adapted from (Total Health for you and your family) The Vegetarian Way by Messina and Messina. It serves 4 and was delicious!

Problem: It calls for (white) basmati rice.  I used brown and it would not cook.  I had guests and finally, 35 minutes late, everything else getting way overdone, served it still somewhat crunchy but delicious.  I never had brown rice take over an hour to cook.  Maybe it’s because I used a saucepan instead of a skillet as called for.

In a large saucepan saute 10 min:

  • 1 T oil
  • 1-1/4 c thinly sliced carrots
  • 2 T raisins

Add and stir to coat with oil:

  • 1-1/2 c basmati rice (I used brown)

Add and bring to a boil:

  • 3 c veg stock
  • 4 T maple syrup or agave nectar
  • 1/2 t salt
  • 1/4 t ground cardamom
  • 1/4 t ground cinnamon
  • 1/4 t ground nutmeg

Simmer, covered, 35-40 min (allow over an hour for brown rice), until all the stock is absorbed.

For extra protein I added:

Serve sprinkled with additional nutmeg

 

 

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