Belated New Year Greetings, ‘mes amies‘ I went into hibernation, on 19 Dec. 2016 but I’m now back, finally….. I cooked this rice for dinner last night. There were no left overs, so I decided to add it to my repertoire of recipes. You can use ground pork, chicken or turkey. Whichever pleases your palate. You can also invent your own mixture of spices. I wish you a very pleasant weekend.
Basmati Rice with Ground Beef and Carrots
Preparation time: 10 minutes; Cooking time: 35 minutes; Serves: 4-6
- 4 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 cups diced carrots (into small cubes)
- ½ teaspoon dried chilli flakes
- 500g (1 Ib) ground (mince) beef (or pork or chicken)
- 1 teaspoon each of paprika, cumin, curry powder and coriander
- ½ cup water or broth
- 2 cups good quality basmati rice
- 3½ cups water
- Salt and freshly ground pepper to taste
- Heat 1-2 tablespoons olive oil in a large pan or skillet and add the onions, carrots and chilli flakes..
- Cook over medium heat for 5-7 minutes. Season with salt.
- Add the ground beef. Cook over high heat for 10 minutes or until no longer pink and slightly brown.
- Reduce the heat. Add the spices and continue cooking for one minute. Add half cup water or broth. Keep warm.
- Wash the rice until the water runs clear. Drain.
- Heat two tablespoons olive oil in a 12-inch pan or skillet and add the rice. Cook over medium heat for about 4 minutes. Season with salt and pepper.
- Add the 3½ cups water and bring to a rapid boil. Cover, reduce the heat and simmer for 12 minutes without lifting the lid.
- Add the warm beef and carrots to the rice and mix gently to combine. Cover and simmer over very low heat for ten minutes. Let rest for five minutes then serve.
Points to Note
- Carrots in North America are rather hard so they take some time to cook.