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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my take on a dish from the book, Madhur Jaffrey's World-of-the-East Vegetarian Cooking. Since the rice has already been cooked you don't have to bake it at all but I thought it gave it a nice dessert flavor. Enjoy! Ingredients:
4 tablespoons margarine |
2 medium carrots, julienned |
1 orange rind, julienned |
1 cup splenda granular |
1/2 cup blanched slivered almond |
2 cups frozen cooked brown rice |
1/2 cup raisins |
Directions:
1. Melt the margarine in a flame and oven proof dish.
2. Add carrots and stir-fry until lightly browned. Remove carrots and set butter dish aside.
3. In another pan, place 4 cups of water and the orange zest. Bring to a full rolling boil. Drain and rinse under cold water. Place back in pan.
4. Pre-heat oven to 375 degrees.
5. In the pan with the orange, add sugar, almonds and a 1/2 cup of water. Boil. Add carrots, raisins and rice. Stir just enough to break up any clumps in the rice.
6. Transfer to the dish with butter in it, cover and bake for 10-20 minutes.
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