This brown basmati rice with carrots, onions, and pecans takes about twenty minutes to make and is perfect for the days you don’t want to spend a long time in the kitchen but still want a proper meal.
Brown Basmati Rice with Onions, Carrots, and Pecans
1 tbsp. unsalted butter
1/4 tsp. to 1/2 tsp. fine sea salt
1/4 tsp. ground ginger
1/4 tsp. coarsely ground black pepper
1/4 cup halved pecans, broken into pieces
1/2 yellow onion, diced
1 carrot, cubed
1/4 cup raisins (optional)
1 cup cooked rice
2-3 tbsp. fresh minced parsley
Place a ten-inch skillet over medium to medium-low heat and add the butter to the pan. Once It has melted, add the salt, ginger, and black pepper to the pan and stir often until the butter begins to foam and the spices smell fragrant.
Add the pecans to the skillet and cook until the pecans begin to smell toasty, about two minutes.
Add the onions and cook, occasionally stirring, until they turn translucent, then add the carrots and cook until warmed through but still crunchy. Next, add the raisins, and once they start to plump up, add the rice and cook, constantly stirring, for one minute.
Remove the pan from the heat, and stir in the parsley.
- It’s best to make the rice a day or two in advance. I used brown basmati rice, but you can use any other type of long-grain rice.
- I use butter in this recipe, but you can make this recipe vegan by using a plant-based fat instead, like extra virgin olive oil or grapeseed oil.
- I like to add raisins as they add a bit of complexity to what would otherwise be a very savory dish, but they are optional. Try it with the raisins once (unless you really, really hate them), and then decide if you want to add them next time.