This recipe requires a lot of preparation and work, but it’s worth it! Pour the gumbo into bowls and top each serving with 1/3 cup cooked rice.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup basmati rice
- 2 cups water
- ¼ cup roasted peanuts
- 1 tablespoon margarine
- 1 onion, sliced
- 1 teaspoon minced fresh ginger root
- ¾ cup grated carrots
- salt to taste
- cayenne pepper to taste
- chopped fresh cilantro
Instructions
- Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
- While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
Reviews
I used wild rice Otherwise did the recipe as is. I did put a little Italian dressing over the top of it.
I also substituted sliced almonds for the peanuts. It was a very tasty side. The following day I mixed in a can of black beans with the leftovers, warmed it up and had a great supper dish.
Omg I loved this rice!!!! Delish, I added a bit of left over yellow bell pepper that i had and it was so pretty and flavorful!!! You have to try this!! I always use this recipe when I make the Chicken Tikka Masala recipe on here. Perfect together!!
I followed the recipe exactly. It is delicious! For the cayenne I added only a small dash. Added just a hint of heat. My husband loved it. Recipe easily serves four. Served with seasoned sautéed chicken tenderloins and steamed kale with garlic and white wine. Great combo. I will be making this again.
This recipe is great and can be modified to your taste. I made a similar rice dish many years ago. For extra taste I added more ginger, crushed garlic and cayenne pepper. Just before serving garnished with minced fresh cilantro from my garden and roasted slivered almond and did not use peanuts. It turned out AWESOME and always a crowd pleaser!
My husband and I LOVED it. Everything was so fragrant and delicious. I had some brown basmati rice which tasted great in this dish. My only criticism is the name of the dish. I think it should be called “Thai Fried Rice.”
I liked this recipe but I thought the ginger taste overpowered it. Next time I will cut the ginger in half or not add it. Otherwise, very good change to plain rice or store bought boxed rice. Thanks!
This was a wonderful rice recipe, offering a little something different. The caramelized onions and carrots added a lovely sweet flavour. I chopped the onions. I didn’t have peanuts so i used sesame seeds. Really good!
This recipe is good. I will make it again. However, I made it without the peanuts since the hubby does not like them. With that said the actual change I made was in the procedure. I cooked the veggies first starting with the onions, then carrots, and lastly the ginger. Then, I added the rice and broth and let it cook as directed…. My rice came out naturally colored by the carrots and the latter were soft. The flavor was so mild that it blended well with Poulet á la moutarde from this site. Oh and I added the cilantro right before putting on the table. It gave a contrast between all flavors but without being overpowering. Will make it again!!!
I really liked this rice and so did my whole family!! It was light and fluffy
Wonderful recipe. We did not use the Cilantro but I did add pineapple titbits cut smaller. Don’t spare the cayenne pepper, lovely addition. This was a good race and we will make it again.
Dry, not very interesting, more work than it’s worth.
This recipe screams spring! The flavor is very colorful and goes well with chicken. We made it for easter dinner because we aren’t a fan of ham.
holy cow this is good! ive been wanting to make for months.finally did and its going to be a staple in my house from now on.i didn’t have basmati so used jasmine and cooked it per directions(1 c. rice 1 1/2 c. water) I,too used the zester for my carrots.thank you so much for the recipe
I’ve printed out this recipe back in 2006 and it is still one of my favorites! Take the time to brown the onion (can’t use green onion, not the same) The roasted peanuts are a must! Nowhere the recipe mention to turn the peanuts into peanut butter. Maybe “pulverized” should not have being used to explain to simply chop the roasted peanuts here but it gives a nice finish crunch. I will die eating this stuff, thank you again Sowmya
This was very tasty!
We all liked this. Notes on a few other reviews; it’s best to use a microplane on the ginger instead of hand mincing. It will be much finer and the flavor will incorporate better into the dish. I made this without the peanuts since I’m eating peanut-free. I think I’ll try almonds next time because the crunch could add a nice touch. I also only did a dash of cayenne. My family doesn’t mind spicy, so I definitely went too light as we couldn’t even tell the cayenne was in the dish. I doubled the recipe and my family of 5 (3 boys, 2 of which are teenagers) finished most of it. 🙂 Other note, I used jasmine rice because it’s all I had on hand. I will try next time with basmati and see which we like best! I did the rice in the rice cooker and it made it quick. While it was cooking I did the pan of the other ingredients and just combined by using tongs to mix well. We will definitely have this again and it will probably be added to our regular rotation.
I really liked this easy recipe. I used brown basmati rice so it took more like 40 minutes to cook. Then I added kale right in with the rice as well as some chicken apple sausage for a one dish wonder!
I made this just as written, measuring everything precisely and it was excellent. The leftovers also made a great base for additional roasted veggies mixed in. The cilantro is a must, this gives it the uniqueness that sets this recipe apart. I have made this several times and when I skimped on the cilantro due to not having enough on hand my adult children still liked it but I did not feel it was as good. Those that I have shared the recipe with have also loved it too.
Used natural peanut butter. I think I’d do it with a less rice / more veg ratio next time, although was fine as is. Nice way to use up carrots and cilantro. I gave it a shot of sriracha as well.
I didn’t have fresh ginger, used ginger powder. I also skipped the cilantro.