Monday, September 25, 2017

All carrot, no stick

Here are some vegetarian dishes to prepare during Buddhist Lent. I have chosen carrots as the inspiration this week. The first recipe is very similar to biryani and the second is a new twist on Korean-style salads.

Both are suitable for the whole family, including toddlers: My own little food critic Thirisu has tested both and given her approval. Easy to try and all in one pot, they’re healthy, yummy and easy for mummy.

Warm and cruncy carrot and bean sprout salad. Photo: PhyoWarm and cruncy carrot and bean sprout salad. Photo: Phyo

Rice with sweet carrot sticks

Ingredients (Serves 4)

1 onion

2 medium carrots

1 cup rice, uncooked

2 tablespoons olive oil

1 cinnamon stick

4 cloves

2 cardamom seeds

1 teaspoon turmeric powder

1 cup vegetable stock

A pinch of salt

2 tablespoons sultanas

Handful of chopped coriander to serve


Slice the onions and julienne the carrots (cut into short, thin strips). Wash the rice and drain well.

Add olive oil into wok and sauté the cinnamon stick, cloves, cardamom and turmeric powder for few seconds. When the aroma starts to comes out, add onions and sauté for 2-3 minutes.

Add the carrots to the mixture and fry them for 4-5 minutes or until nearly crisp. Add the uncooked rice and mix until well coated.

Transfer the mixture into a rice cooker. Add vegetable stock and salt. Cook in the rice cooker then remove. Stir in sultanas. Serve garnished with coriander.