Recipes

Cooking Times

Prep time: 10 - 15 minutes
Cook time: 20 - 25 minutes

Ingredients

• 2 tbsp. olive oil
• 1 minced shallot, or small onion
• 1 tsp. turmeric
• 1/4 tsp. cinnamon
• 1/2 tsp. cumin
• 1 zest and juice of orange
• 2 cups uncooked basmati rice
• 2 tbsp. unsalted butter
• 2 cups Rainbow Shredded Carrots
• 1/4 cup Cal-Organic Green Onions
• 1/2 cup golden raisins, raisins, currants, or other dried fruit
• 1 cup sliced almonds
• 1/4 cup chopped mint leaves
• To taste Kosher salt

Directions

1. In a medium pot with a lid over medium heat, add olive oil.
2. Add shallot and cook until softened, about 2 minutes.
3. Stir in turmeric, cinnamon, cumin and rice. Add 3 ½ cups water and 2 teaspoons kosher salt and ½ the orange juice. Bring to a simmer and cover.
4. Cook on low for 20 to 25 minutes, or until rice is tender. Once rice is cooked, fluff with a fork.
5. In a separate skillet over medium heat, melt the butter.
6. Once the butter is melted, add carrots and orange zest. Cook until the carrots are slightly softened, but still tender, about 1 minute. Set carrots aside.
7. Add raisins and remaining orange juice to the pan and cook until raisins plump.
8. Transfer the rice to a serving dish. Top the rice with separate stripes of green onions, raisins, carrots, mint and almonds. Serve warm.