Oriental rice

Ingredients for 4 servings:

• 1 onion(s)
• 1 tbsp butter or oil
• 300 g carrot(s)
• 1 tbsp brown cane sugar
• 2 cups long grain rice or basmati rice
• e.g. cinnamon
• Carnation(s)
• Mace
• Allspice
• cardamom
• cumin
• 2 cups vegetable broth or chicken broth
• 2 cups orange juice
• 3 tbsp raisins
• 3 tbsp cashews, pistachios or pine nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

very aromatic side dish to lamb or meat dishes, also possible with couscous

One cup is about 200 ml – but it is most important that the same cup size is used for rice and liquid. The cup size can then be adjusted according to your hunger. Peel and dice the onion and sauté in the fat. Peel and grate the carrots, add them with the sugar and sauté briefly. Mix in the rice, season and sauté briefly. Then deglaze everything with the stock and juice, and simmer gently. After about 10 minutes, add the raisins and seeds. Cover the rice and let it swell completely, adding a little more liquid if necessary, but make sure that all the liquid is absorbed when the rice is cooked (takes about 15-20 minutes). You can also toast the seeds and sprinkle them on top at the end. We love to serve it with grilled chicken legs marinated in ginger, chili, and paprika… or oriental-spiced meatballs… or braised lamb with a very light/concentrated sauce… or grilled lamb… – and definitely with some yogurt with mint and cumin. My son also loves this rice without meat, just with the yogurt. By the way: This mixture is also delicious with couscous instead of rice! Then simply cook the carrots with the broth, juice, spices, and everything else – and pour it over the couscous and let it swell. Note: This is NOT an original recipe or anything – it’s basically just our homemade oriental-style rice.