15 ml butter 1 tbsp
15 ml olive oil 1 tbsp
1 onion, chopped
2 carrots, grated
375 ml rice 1 1/2 cup
7 ml ground ginger 1 1/2 tsp
550 ml chicken broth 2 1/4 cup
125 ml raisins 1/2 cup
6 ml salt 1 1/4 tsp
pepper to taste
In large skillet; melt butter and oil over medium-low heat. Add onion and carrots and cook, stirring occasionally, until onion is translucent, about 5 minutes. Add rice and ginger and cook, stirring frequently, for 3 minutes.
Add broth, raisins, salt and pepper. Bring to a simmer. Cover, reduce heat and simmer until all liquid is absorbed and the rice is cooked, about 20 minutes.
Serves 4