• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 2 whole cloves
• 1 stick cinnamon, about 2-inches , broken into pieces
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 carrot, grated
• 1 1/2 cups basmati rice, rinsed
• 3 cups vegetable stock or water
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
1. In a saucepan, heat oil over medium heat. Stir in cumin seeds, cloves and cinnamon pieces and cook for 30 seconds. Add onion. Reduce heat to medium-low and cook, stirring once or twice, for about 10 minutes or until soft. Add garlic and carrot, cook, stirring occasionally, for 3 minutes. Add rice and cook, stirring occasionally, for 2 minutes.
2. Add stock and lemon juice. Increase heat to high and bring to a gentle boil. Cover, reduce heat to low and cook for 20 minutes, until rice is tender and liquid is absorbed. Fluff rice with a fork. Remove cloves and cinnamon pieces and stir in lemon zest.
(Serve with Roasted Meditteranean Herb Chicken)
Pat Crocker cooks bistro-style food with her favorite herbs every week. Her latest book, The Vegan Cook’s Bible (Robert Rose, 2009), is now available.
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