1 ½ cup long-grain rice
1 onion, diced
1 carrot, diced
2 tbsp olive oil
1 tsp turmeric
1 tsp cumin
1/4 tsp paprika
1 tbsp butter
Salt, to taste
Pepper, to taste
parsley, for garnish
Fill a saucepan with salted water and bring to a boil. Add rice and turn heat to low.
Cover and cook for 20 minutes, or until the rice is tender but firm. Drain and place into a serving dish.
Saute the vegetables in the oil until they soften, about 5 minutes.
Add the spices and butter. Cook until fragrant.
Add the vegetable mixture to the rice. Stir until well combined.
Add salt and pepper as desired, garnish with parsley and serve immediately.
Sugar: 1g
:
Calcium: 24mg
Calories: 241kcal
Carbohydrates: 40g
Cholesterol: 5mg
Fat: 7g
Fiber: 1g
Iron: 1mg
Potassium: 128mg
Protein: 4g
Saturated Fat: 2g
Sodium: 11mg
Vitamin A: 1805IU
Vitamin C: 2mg
