Peas and Carrot Rice
Rice can be cooked in many ways. Here is an easy and nutritious rice made with carrots and peas.Carrots are a excellent source of vitamin A; also a good source of dietary fiber. Peas are a good source of dietary fiber and vitamin C. It also contains protein. Almonds are a nutritionally dense nut especially great for skin and hair as it contains loads of vitamin E.
Peas and Carrot Rice
Course: Dinner, Lunch, MealCuisine: IndianDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
15
minutesIngredients
Cooked rice – 4 cups
Green peas – 2 cups
Chopped Carrots – 1.5 cups
Cumin (optional) – 1 teaspoon
Turmeric (optional) – 1/4
Almonds (optional) – 6-10 whole or roughly chopped
Salt – to taste
Crushed black pepper – to taste
Cilantro or Dill for garnishing
Directions
- Preparation:
- Cook 2 cups rice in a pressure cooker or rice cooker. Add 3.5-4 cups of water when cooking the rice. The cooked rice should not be too soggy or sticky.
- chop 1 large or 2 medium carrots. It should give you about 1.5 cups of chopped carrots.
- Use fresh peas or microwave frozen peas for a couple of minutes and remove excess water.
- Finely chop cilantro or dill
- Steps:
- Heat oil in a pan
- Once the oil is heated, add cumin (optional) and turmeric(optional). Adding turmeric gives it a nice yellow color.
- Add almonds (optional).
- Add peas (if using fresh peas) and carrots to the pan. Sprinkle a pinch of salt, mix well and cook covered for about 10 minutes on low flame.
- If using frozen peas, add them after carrots are cooked/tender.
- Add rice to the pan and fold in the rice with the veggies. Stir gently, trying not to mash the rice.
- Add cilantro or dill for garnishing.
- Serve hot with yogurt/ curd, or raita or mint sauce.
Notes
- I used long grained Basmati rice but you may choose to use any rice (avoid sticky rice as it will not mix well with the vegetables).