Doctor's Review: Medicine on the Move

October 19, 2017
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Rice with carrots (Timmen jizar)

2 c. (500 ml) rice, washed and drained
1 lb. (500 g) ground meat
1 large onion, chopped
2 lbs. (1 kg) carrots, cubed
1 tbsp. (15 ml) mixed spices and ½ tsp. (2.5 ml) cinnamon
salt and black pepper
vegetable oil


Cook the rice according to package instructions.

Heat a medium pan and fry the ground meat with the mixed spices until lightly browned.

Heat some oil in a large pan. Add the onions, salt and pepper, and sauté until the onions have browned, 5 to 10 minutes. Add the carrots and spices, and cook for a further 10 minutes to soften the carrots slightly. Add about ¼ cup (60 ml) of water and the ground meat. Simmer until most of the water has been absorbed.

Add to the cooked rice, mix and replace the lid. Set aside for 10 minutes and serve on its own, with a salad or plain yogurt. Serves 6 to 7.

To create a vegetarian version, cook the rice with the spiced carrots and onion. You can use vegetable stock or bouillon cubes to flavour the rice cooked without meat.

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