Recipe - Kabul Party Rice

2 lg Carrots; peeled & grated
4 tablespoon Margarine; * see note
3 lg Onions; chopped
2 One half cup Cooked white rice; ** see
note
One half cup Pinons or pine nuts; shelled
1 tablespoon Serrano or jalapeno pepper;
chopped
One half cup Seedless raisins
1 teaspoon Ground cinnamon
1 teaspoon Ground cloves
1 teaspoon Ground cumin
1 teaspoon Ground cardamom

Place the carrots in a saucepan and add water to cover. Bring to a bol,
reduce heat, cover, and simmer for 5 minutes, then drain. Melt the
margarine in a skillet at medium temperature, add the onion, and saute
until lightly brown. Combine the drained carrots, rice, and onions, and
stir in the remaining ingredients while simmering over low heat for about
10 minutes. Serve.

NOTES : * I used olive oil since I never use margarine. ** I used basmati
rice since that is the rice I always have in the house. I don't use
converted rice.

Recipe by: Hot & Spicy & Meatless by D. Dewitt, M. Stock & M.J.

Posted to CHILEHEADS DIGEST by RST G synapse7@home.com on Dec 01, 1999,
converted by MM_Buster v2.0l.