Recipes · Sides · Vegan/Vegetarian

Ginger Carrot Rice

Are you asking yourself if you should make this recipe?  Well the answer is: YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES EYS YES EYS YES YSEYSE YSEYSEySYeyEYSEYSSSSSSSSS!!!!!!

{Insert very happy tastebuds here}

I will never think of carrots the same way again.  I suppose you can take that as a warning if you steam, bake, roast carrots and are satisfied.  If you are the type of person who likes carrots just as they are, DO NOT TRY THIS RECIPE!

For those of  you who live on the wild side from time to time, TRY THIS RECIPE!!

…especially when you don’t know what to do with those leftover carrots.

Ginger Carrot Rice

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 2 - 3 Servings

Ginger Carrot Rice


  • 1 cup basmati rice
  • 2 cups water
  • 1/4 cup roasted peanuts, ground
  • 1 tablespoon butter
  • 1 small yellow onion, chopped
  • 1 teaspoon fresh ginger root, minced
  • 3/4 cup grated carrots
  • Pinch of salt to taste
  • Cayenne pepper to taste
  • Chopped fresh cilantro (optional)


  1. Cook rice and water. Bring water and rice to a boil over high heat. Reduce to low, cover, and allow rice to steam for 20 minutes.
  2. Heat butter in a skillet over medium heat. Stir in onion and cook until transparent, 2 to 3 minutes.
  3. Stir in ginger, carrots, and salt. Reduce heat and cover to steam for five minutes. Add cayenne pepper and nuts.
  4. After the rice is cooked, add the rice to your skillet and stir gently. Combine with all other ingredients. Garnish with a bit of cilantro.

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