Ingredients
- Onion 1 Medium, finely chopped
- Garlic clove 1, mince
- Finely shredded ginger 1/2 teaspoon
- Water 3 Cup (48 tbs)
- Sea salt to taste
- Turmeric powder 1 teaspoon
- Basmati rice 1 1/2 Cup (24 tbs)
- Sweet peas 1 Cup (16 tbs) (fresh or frozen)
- Diced carrots 1 Cup (16 tbs) (fresh or frozen)
- Chopped dried cranberries 1/2 Cup (8 tbs)
- Orange marmalade/Chopped candied orange peel 2 Tablespoon
- Silvered almonds 1/2 Cup toasted
- Red Pepper 1 Dash
Direction
In a pan, heat 1/4 cup olive oil and saute the onion for 4 minutes. Add the garlic and the ginger. Stir and cook for a minute.
Add water, salt, turmeric and bring to a boil. Stir in rice, bring back to a boil, cover, and turn the flame down to low. Cook for 15 minutes. Turn the heat off but keep the rice covered and resting on the stove for another 15 minutes. Meanwhile, in a saute pan, heat the rest of the olive oil, add vegetables (peas and carrot), stir and cook for couple minutes. Stir in the cranberries and orange marmalade/candied orange peel. Season with salt and red pepper and cook for another couple minutes. Turn the heat off and set aside.
SERVING : Spoon the rice into deep serving platter, spoon the cooked vegetables over the rice and then sprinkle the toasted almonds on top.