Spicy Indian Rice

By barbyrabaker

Ingredients

• Spicy Indian Rice:
• 3 T oil
• 2 ounce silvered almonds
• 1 Cup onion, chopped
• 2 T minced garlic
• 1 jalapeno pepper, chopped fine
• 1 T grated ginger
• 2 t cumin
• 1/4 cup fennel seeds
• 1 cinnamon stick
• 1/2 t salt
• 2 C brown rice
• 4 1/2 C water
• 1/4 C raisins
• 8 ounces grated carrots
• Side:
• 16 oz bag mixed oriental vegetables

Preparation

Step 1

Heat 1 T oil in large saucepot. Add almonds and cook until golden brown. Transfer almonds to paper towels. Add onion and 2 T oil to sauce pot and cook for 5-7 minutes. Add garlic, jalapeno, ginger and spices. Simmer for several minutes. Add rice. Cook for 5 more minutes. Add raisins, cover, and cook for 20 minutes. When most of liquid is absorbed, turn off heat, add carrots and almonds, mix well, cover and let stand for 10 more minutes. Remove cinnamon stick before serving.

In medium saucepan, steam vegetables until tender. Drain and sprinkle with soy sauce.