Spicy Basmati Rice

Betty Crocker International Cooking, p. 67

2 tablespoons water

1 small onion, chopped (1/4 cup)

1 cup uncooked basmati or regular long grain white rice

2/3 cup raisins

2 cups water

2 tablespoons slivered almonds

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground turmeric

¼ teaspoon pepper

½ cup frozen peas, thawed

¼ cup shredded carrot

2 tablespoons chopped parsley

Veggies make the carbs ok. Right?

Heat 2 tablespoons water to boiling in 2-quart saucepan over medium-high heat. Cook onion in water, stirring frequently, until crisp-tender. Stir in remaining ingredients except peas, carrot, and parsley. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in peas, carrot and parsley. 

So much going on here!

Cover and let steam 5 to 10 minutes.

Served with some really amazing frozen chicken tikka samosas.

My Rating: 3/5 "Ok this is probably a personal thing, because one of my food peccadillos is that I have a hard time with the flavor of green peas. So everything going on in here is great except the fact that there are simply too many peas. Maybe try making it without the peas if you have the same feelings about them that I do, and I'll bet it'd be great!"