Carrot Cashew Rice Recipe for any occasion | Easy Vegan Recipes
Carrot Rice Recipe for any occasion | Easy Vegan Recipes
These Plant Based recipes are cheap, budget friendly and best of all really tasty. Easy, one-pot vegan meals perfect for any occasion. These incredibly easy to make vegan recipe will not disappoint you! :)
Do you have a favorite rice recipe? Let me know in the comments below!
▶️ RECIPE INGREDIENTS LIST: (3 to 4 servings)
3 Tablespoon Olive Oil
1 cup / 130g thinly sliced Onion
2 cups / 225g Thickly grated Carrots or Julienne cut carrots
1+1/2 cup / 300g White Basmati Rice
Salt to taste (I have added to total 1/4+1/2 Teaspoon of Pink Himalayan Salt)
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Cinnamon
2 Bay Leaves
2+1/4 Cup / 525ml Water
1/2 Cup / 70g Cashews
1/4 Cup / 35g Raisins
Drizzle of olive oil to finish the dish (I have added 1 tablespoon organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 30 minutes.
PLEASE NOTE: It's important that you grate the carrots THICK USING THE LARGER HOLES OF THE BOX GRATER so that when it's cooked it does not turn mushy. Also, thinly slice the onion.
Transfer the cashews to a pan and dry roast it on medium heat for 2 to 3 minutes. Once roasted remove the cashews from the pan and set it aside for later use.
To the same pan add olive oil, onion, 1/4 teaspoon of salt and fry on medium heat until the onion is slightly browned. Now add the thickly grated carrot and fry on medium to medium-high heat (depending on the heat of your stove) for about 4 minutes or until the carrots are cooked and nicely fried. Remove the carrots and onions from the pan and set it aside for later.
(PLEASE NOTE: Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy)
Now transfer the soaked and strained basmati rice to the pan, along with salt, ground black pepper, ground cinnamon, bay leaves, water and bring to a boil. Cover the lid and reduce the heat to low and cook for about 15 minutes or until the rice is cooked.
While the rice is cooking, finely chop the raisins. The reason we chop the raisins is to allow it to disintegrate in the rice and there won’t be any big pieces but just the flavour. HOWEVER, you can add them whole if you prefer.
Uncover the pan and cook the rice for another 1 minute UNCOVERED, on very low heat, to get rid of excess moisture. Turn off the heat. Add back the cooked carrots and onions, cashews and raisins and spread the topping for an easy mix. Mix gently. DO NOT OVER MIX IT at this time because the rice grains are very soft and can break easily and turn into mush. Once mixed well, cover the lid and let it rest for about 5 minutes for the flavours to blend. Serve hot with your favourite curry.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste
???? It's important that you grate the carrots THICK USING THE LARGER HOLES OF THE BOX GRATER so that when it's cooked it does not turn mushy
???? Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy
???? Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step
???? After adding back the cooked carrots/onions/cashews/raisins to the cooked rice - mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush
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Lemon Rice
An easy lunch box recipe, made in a jiffy...
Click here to read this recipe:
Recipe:
Ingredients:
Cooked Rice – 2 cups
Lemon – 1 big sized (which yields 1 tablespoon of juice approx.)
Salt – ¾ teaspoon
Tempering:
Sesame oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Red chilli – 1 (broken into half)
Green chilli - 1 (cut into half)
Curry leaves – 15 leaves
Cashews - 5 or 6 (broken into halves)
Roasted peanuts – a handful
Channa dal – 1 teaspoon
Urad dal – ½ teaspoon
Hing – ¼ teaspoon
Turmeric powder – ¼ teaspoon
Method:
Heat oil in a deep pan.
Add mustard seeds and allow spluttering.
Add channa dal, urad dal, curry leaves, green chilli, red chilli, cashews and fry till golden brown.
Finally add in the turmeric powder, hing & roasted peanuts and switch of the heat source.
Allow this to cool for a minute, and now add in the lemon juice and salt.
Add cooked rice and combine well.
Garnish with chopped coriander leaves and serve hot or pack it up for your lunch box.
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Lemon Rice | Quick & Tasty Lemon Rice #shorts #poojaskitchen
Lemon Rice | Quick & Tasty Lemon Rice #shorts #poojaskitchen
Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Peanuts - 2 tbsp
Cashews - 2 tbsp
Urad Dal - 2 tbsp
Green Chillies - 2
Dry Red Chillies - 3 to 4
Curry Leaves - 16 to 20
Turmeric Powder - 1/2 tsp
Cooked Rice - 2 cups
Salt to taste
Lemon - 2
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@poojaskitchenmarathi
Simple and Satisfying Lemon Rice Recipe
Full Lemon Rice Recipe:
Learn how to make delicious and tangy Indian Lemon Rice with this easy-to-follow recipe! This dish is a staple in South Indian cuisine and is made with aromatic basmati rice, fresh lemon juice, and a blend of spices. Perfect for a quick and satisfying lunch or dinner. Give it a try and let us know what you think in the comments below!
#LemonRice #IndianCuisine #RiceRecipe #EasyLunch #QuickDinner #SouthIndianFood #ComfortFood #AromaticRice #LemonFlavor #TastyFood #Foodie