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Carrot Pistachio Rice
- 2 cups rice
- 3 cups water
- 1 medium onion
- 1 Fresh green pepper
- 1-2 pieces of carrots
- Some pine nuts and currants
- 1 tablespoon butter
- 1 teaspoon of granulated sugar
- 1 teaspoon cinnamon
- 1 Number of tomatoes or 1 tablespoon tomato paste
- Melt the butter, pistachios and add small chopped onion.
- Also add grated carrots and chopped cubanelle peppers briefly, continue roasting.
- Stir in the currants washed and sanitized.
- 1 teaspoon granulated sugar, 1 teaspoon cinnamon and chopped tomatoes, if any, or add 1 tablespoon tomato paste.
- Wash the rice in salted water for half an hour left to stand, take the pot with the water.
- off the pan, cover, and cook over a gentle heat cook like rice.