Carrot Rice

Recipe by Cook's Hideout

BM# 44: A-Z Cooking Series -- Around the World in 30 days Country: Y for Yemen Dish: Yemeni Carrot Rice Today we are going to Yemen, an Arab country in Southwest Asia. We are only a day way from our final destination tomorrow and I can't believe how fast the month passed. The first dish I made for Yemen was a colossal failure -- the first and last failure in my entire A-Z International series. I was quite upset since I planned to make it at the very end and didn't have enough time to remake it. So I picked...

Ingredients

• 1 cup basmati rice (- soaked for at least 10 minutes)
• 2 carrot (- medium, grated)
• 1 onion (- small, chopped)
• 1 pepper (Green - small, chopped)
• 2 cloves garlic (- minced)
• 1 green Chili (- slit)
• 2 cloves
• 2 cardamom
• 1 cinnamon (" stick)
• to taste Salt Pepper (&)

Method

1. Heat 2tbsp oil in a saute pan; add onions and green peppers, cook till the onions are trnaslucent and peppers are tender.
2. Add the garlic and cook for 1~2 minutes.
3. Next add green chili, carrot, clove, cardamom and cinnamon stick. Mix well and cook for 8~10 or until the carrots are tender. Season with salt and pepper.
4. Add the rice and 2 cups of water; bring the mixture to a boil. Then cover and cook till all water is absorbed and rice is cooked through. Serve hot!!

View the recipe instructions at Cook's Hideout