Basmati rice with carrots and oranges

Ingredients for 12 servings:

• 1 kg carrot(s)
• 90 g fresh ginger
• 6 chili pepper(s), red
• 220 g peanuts, salted
• 3 onions
• 12 oranges
• 2 tbsp oil
• 750 g Basmati
• 90 g butter
• 150 g currants
• 6 cloves
• 375 ml vegetable broth
• 600 ml orange juice
• 3 tbsp orange zest
• 3 bunch lemon balm
• some cinnamon
• some salt
• some pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Asian-inspired

Clean the carrots, halve them lengthwise, and cut them diagonally into thin slices. Peel the ginger and dice them very finely. Halve the chili lengthwise, remove the seeds, and dice them very finely. Peel and dice the onions. Fillet and deseed the oranges. Cook the rice according to the package instructions, drain, and set aside. Heat the butter and oil in a pan. Sauté the carrots, ginger, chili, onions, currants, and cloves. Deglaze with the vegetable stock and simmer until thickened. Add the orange juice and zest and simmer uncovered for about 7 minutes. Stir in the rice and season with salt, pepper, and a pinch of cinnamon. Finally, fold the peanuts and orange segments into the rice. Arrange the rice on a platter and serve garnished with the lemon balm leaves.