Ingredients

  • 1 medium Onion, sliced
  • 4 cups freshly shredded Carrot
  • 2 tbsp. Vegetable Oil
  • 2¼ cups Water
  • 1½ tsp. Salt
  • ¾ cup Raisins
  • 1½ cups basmati White Rice

Topping:

  • 5 tbsp. raw slivered Almonds
  • ½ tsp. Vegetable Oil
Instructions

  1. In a 3 qt sauté pan, heat oil and cook onions at medium heat until translucent, about 5 minutes
  2. Add shredded carrots and continue cooking at medium-low heat for about 7 minutes
  3. Add water, salt and raisins and bring to a boil
  4. Add rice and stir well. Bring to a boil, cover and simmer for 25 minutes
  5. In a separate skillet, slivered almonds in 1/2 tsp of vegetable oil until golden brown, 3-5 minutes. Set aside.
  6. Uncover the rice and quickly and gently fluff it up with a fork. Put the lid back on and let it sit, off the heat, for 10 minutes.
  7. Top with almonds before serving