26 Feb Basmati Rice with Carrots and Parsnips
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes soak |
| Servings |
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Ingredients
- 1 carrot large
- 1 parsnip large
- 2 Tbsp extra virgin olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1/4 tsp Celtic sea salt
- 1 cup white basmati rice
- 2 cups water
Ingredients
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Instructions
- Wash the rice until the water runs clear.
- Soak the rice in the 2 cups of water for 30 minutes.
- Peel and grate the carrot and parsnip. Heat with oil on medium heat for 5 minutes. Use a mortar and pestle to bruise the cumin seeds. Add the salt, turmeric, and cumin seeds.
- Add the rice and water. Bring to a boil on high heat.
- When the rice is at a boil, put the lid on the pot and turn the heat to low.
- Cook for 13 – 15 minutes. The water should be completely absorbed.
- Remove the pot from heat. “Fluff” or stir the rice with a fork. Put the lid back on, and let the rice sit for 5 minutes.
Recipe Notes
Serving Suggestions:
- Serve with saag paneer (ETP recipe).
- Serve with dal (lentils).