Rice and Carrot Casserole

Last night I made dinner for my brother and his wife (who is 38 weeks pregnant!) and their 2 boys.  I love the Nourishing Traditions Cookbook and cook from it often.  It is an amazing resource packed with knowledge about proper food preparation, digestion, and detailed recipes.  It is my favorite cookbook.  When I am cooking with it I feel like I am cooking with women around the world.  Sounds kind of silly~ I know.  Now, back to the recipe… I did make a few alterations based on the ingredients I had at home and it turned out wonderful.


2 cups rice (brown or white)

2 Tbsp butter

2 Tbsp extra virgin olive oil (or grape seed oil)

1 medium onion, finely chopped

1 tsp dried thyme

1/4 tsp ground cloves (4 whole cloves)

4 cups homemade chicken stock (or combination of water and stock)

1 tsp sea salt

1 cup grated carrots

grated rind of 1 lemon (optional)

3 cardamom pods

1/2 cup raisins (optional)

In a heavy pan, melt butter and oil.  Open cardamom pods and add seeds to pan long with thyme, cloves, optional lemon rind, and onion.  Sauté until onion is soft.  Add rice and sauté until rice is milky.  Pour in liquid, add salt and bring to a ruling boil.  Stir in carrots and raisins.  Boil, uncovered, for about 10-15 minutes until the water has reduced to the level of the rice.  Reduce flame to lowest heat, cover tightly and cook for at least 2 hours (I cooked mine for 1 1/2 hours) or as long as 3 hours.  Do not remove lid during cooking.

The meal also included:

Baked Chicken

Steamed Broccoli and Cheese

For Dessert:

Milkshakes for everyone: Vanilla Ice Cream, frozen bananas, peanut butter, chocolate syrup, and raw cream.


Kaley’s Kitchen

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