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Ingredientes
- 2 tsp extra virgin olive oil
- 1 c. brown basmati rice
- 1 tsp minced garlic
- 1 lb baby carrots halved lengthwise
- 14 ounce fat-free vegetarian broth
- 1/3 c. golden brown raisins
- 1/2 tsp dry thyme
- 1/2 tsp salt
- 1/4 tsp crushed fennel seed
- 3 x scallions sliced
- 3 Tbsp. toasted sliced almonds (optional)
Direcciones
- This side dish is a real crowd pleaser, combining the natural sweetness of carrots and raisins with the wonderful fragrance of basmati rice and fennel seeds. The extra crunch of almonds adds just the right touch. Turn leftovers into a tasty rice salad.
- 1. Preheat the oven to 350F. Heat the oil in an ovenproof saucepan or possibly small Dutch oven. Add in the rice and garlic and cook for 3 min, stirring. Stir in the carrots, broth, raisins, thyme, salt, fennel, and scallions. Bring the mix to a simmer, then remove it from the heat, cover tightly, and place it in the Dutch oven.
- 2. Bake for 25 min or possibly till the rice is tender. Let it stand for 10 min, then sprinkle on the almonds, if using, and serve.
- Makes 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 192 | |
| Calories from Fat 27 | 14% |
| Total Fat 3.16g | 4% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 257mg | 11% |
| Potassium 348mg | 10% |
| Total Carbs 38.35g | 10% |
| Dietary Fiber 4.0g | 13% |
| Sugars 9.51g | 6% |
| Protein 3.67g | 6% |
