Honey Roasted Carrot Rice*

 

Some of the best nights this Summer were spent cooking with one of my best friends, Laura. My Mom and Laura have thankfully kept me busy and cooking! With Jorge being gone during the week…. I don’t think I would be doing much in the kitchen if it weren’t for them! Cooking for one really sucks and is almost impossible sometimes. So thankfully I have had them this Summer to entertain me and cook with! Last week, Laura and I whipped up a dinner that mixed a lot of cultures together. We had Sangria, this delicious rice, the Green Chicken Curry with Naan, her chocolate crescents, and to go along with it all…a True Blood Marathon! The guys really loved everything and Laura and I really enjoyed getting to have fun in the kitchen together. It is so much fun to cook with someone else that loves cooking as much as you do! It just makes it that much better!

As for this rice…it is delicious! Seriously, delicious! Laura said she serves it often with a chicken stir fry. I think it could go with just about anything. I really loved the combination of flavors! Now, as a fair warning, this recipe relies heavily on a food processor. Yes, you could shred the carrots using a grater. And yes you can smash the nuts with a meat cleaver or in your blender…but really if you have a food processor, bring that bad boy out, and put it to work!

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Honey Roasted Carrot Rice

Yield: 4 servings

Ingredients:

1 cup basmati rice
2 cups water
2 tablespoons olive oil
1 medium onion, sliced
2 tablespoons butter
1 teaspoon ginger root, minced
3/4 cup grated carrots
1/4 cup honey roasted peanuts, pulverized (just puree in food processor)
1/4-1/2 teaspoon cayenne pepper, to taste
salt to taste

Directions:

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.

Heat olive oil in a large wok over medium-high heat. Saute onions until golden brown, then add butter. Stir in ginger, carrots, cayenne, and salt. When rice is done, add it to wok, along with pulverized peanuts and toss gently to combine. Serve immediately.

264 calories per serving

A Novice Chef Blog Original

 

 

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23 Responses to “Honey Roasted Carrot Rice”

  1. 1

    jenn — September 8, 2010 @ 12:51 am

    wow. love that plate-up! looks so delish, i can absolutely imagine eating this with some curry. mmmmm!

  2. 2

    Rosa — September 8, 2010 @ 3:50 am

    I love flavored rice! This recipe is wonderful.

    Cheers,

    Rosa

  3. 3

    kitchen flavours — September 8, 2010 @ 5:30 am

    This is awesome! I have not tried pureed roased peanuts with basmati rice before. Interesting flavour!

  4. 4

    newlywed — September 8, 2010 @ 5:48 am

    This looks delicious. I love how you plated it!

  5. 5

    Design Wine and Dine — September 8, 2010 @ 7:17 am

    This rice dish looks amazing! I LOVE the combination of flavors! Thanks for sharing and for the inspiration!

  6. 6

    Krystal R. — September 8, 2010 @ 8:06 am

    I hate cooking for one, too. This sounds really good, I love all these flavors and the fact it’s an ass-friendly item. Yum!

  7. 7

    Megan — September 8, 2010 @ 9:48 am

    Sounds delicious! I agree cooking for one or even just 2 can be pretty tough. Luckily, my husband and I are fans of leftovers. Looks like you had lots of yummy food!

  8. 8

    TheKitchenWitch — September 8, 2010 @ 9:51 am

    This rice sounds so interesting! I cannot wait to try it!

  9. 9

    ErinsFoodFiles — September 8, 2010 @ 9:58 am

    This looks delicious! Too bad I don’t have a food processor. :(

  10. 10

    Kristin @ Holy Cannoli Recipes — September 8, 2010 @ 11:34 am

    This looks amazing. Gorgeous picture by the way. I am not a huge fan of plain white rice so this would be perfect for me.

  11. 11

    Suzy — September 8, 2010 @ 12:49 pm

    I LOVE finding recipes that I KNOW I have all the ingredients for already! Can’t WAIT to try this!

  12. 12

    branny — September 8, 2010 @ 1:09 pm

    This looks just awesome.

  13. 13

    Chiara — September 8, 2010 @ 1:34 pm

    Look at that! It’s so cute… all your food looks amazing, I bet if I tried to make rice look like that it would just all crumble down!

  14. 14

    Stella — September 8, 2010 @ 2:58 pm

    Hey Jessica! It is, indeed, so much fun to cook with someone that savors and enjoys it. I know this quite well being that I often cook with my Mom who constantly says ‘hurry up’-not fun (smile). Oh, & your honey roasted rice with carrots looks & sounds wonderful;-)

  15. 15

    j — September 8, 2010 @ 6:04 pm

    Wow, what a lovely way to serve rice…love how you mold it…so cute and so yummie!

  16. 16

    Jen_from_NJ — September 8, 2010 @ 7:51 pm

    This looks and sounds perfect – great side with Asian dishes. My food processor is ready to go!

  17. 17

    Cookie Sleuth — September 8, 2010 @ 10:34 pm

    The use of honey roasted peanuts is a clever idea!

  18. 18

    Cornelius — September 9, 2010 @ 5:20 pm

    this looks yummy – really interesting, unique recipe – can’t wait to try it!

  19. 19

    mariya — September 10, 2010 @ 2:35 pm

    ahh, i love the indian ingredients in this but i’ve never used them in this way. it looks super yummy! i’m a huge fan of basmatic rice, its so fragrant and delicious. great post!

  20. 20

    Lizzy — October 3, 2010 @ 3:52 pm

    This rice is absolutely amazing! I can’t get over it. I paired it with a honey stir-fry, but I’d totally eat it alone too! Thanks for the delicious recipe!

  21. 21

    Chicken, Cashews & Broccoli Stir Fry » The Novice Chef Blog — October 19, 2010 @ 12:31 am

    […] Make sure and check out the amazing Honey Roasted Carrot Rice! […]

  22. 22

    Marissa Kubinski — November 4, 2011 @ 12:40 pm

    This is amazing! Just came across your blog this morning. I’ve never used ginger root, but I have powedered ginger. Can I use that instead?

    Thanks,
    Marissa

    • Jessica replied: — November 4th, 2011 @ 3:49 pm

      Hey Marissa!

      Most of the time powdered ginger is ok, but in this rice, I would really recommend using the real ginger root. The flavor is different than the dried powder!

      Ginger root is super cheap though…and you can break off a small piece at the store and it usually will cost less than a dollar!

      Let me know if you like it! :-)

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