Yellow rice with carrots and peas
A colorful, easy and tasty rice dish.
It looks as beautiful as it is easy to make. Every forkful is a celebration of flavors.
I love how colorful the dish, which is why I enjoy making it when I entertain. Pleasing to the eye and palate.
I’ve often been asked for this recipe, so I’m finally writing it our properly, so you can all enjoy it as much as I do.
2 cups basmati rice
1 cup thin noodles
1 cup peas and carrots (frozen)
1 heaped Tbsp honey
1 tsp turmeric
3 cups water
1 Tbsp chicken bouillon
1/2 tsp ground black pepper
Salt (if needed, to taste)
1. Soak the rice for 10-15 minutes and drain.
2. Heat 3 Tbsp oil in a pot, add the noodles and sauté for a few minutes while stirring, until nice and golden. Keep your eye on the noodles though because they brown quickly! Add the rice and stir for a few seconds. Then add the peas and carrots, honey, spices, and water.
3. Cover and lower the heat. Cook for 20 minutes, then turn off the heat and let sit, covered, for 10 minutes.
Good to know…
If using regular, Jasmine, or Persian rice, don’t pre-soak it.