Kabul party rice

6 servings

Ingredients

Quantity Ingredient
2 larges Carrots; peeled & grated
4 tablespoons Margarine; * see note
3 larges Onions; chopped
2½ cup Cooked white rice; ** see note
½ cup Pinons or pine nuts; shelled
1 tablespoon Serrano or jalapeno pepper; chopped
½ cup Seedless raisins
1 teaspoon Ground cinnamon
1 teaspoon Ground cloves
1 teaspoon Ground cumin
1 teaspoon Ground cardamom

Directions

Place the carrots in a saucepan and add water to cover. Bring to a bol, reduce heat, cover, and simmer for 5 minutes, then drain. Melt the margarine in a skillet at medium temperature, add the onion, and saute until lightly brown. Combine the drained carrots, rice, and onions, and stir in the remaining ingredients while simmering over low heat for about 10 minutes. Serve.

NOTES : * I used olive oil since I never use margarine. ** I used basmati rice since that is the rice I always have in the house. I don't use converted rice.

Recipe by: Hot & Spicy & Meatless by D. Dewitt, M. Stock & M.J.

Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Dec 01, 1999, converted by MM_Buster v2.0l.

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