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!
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
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