Somali Vegetable Rice (Bariis with Carrots and Raisins)
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Ingredients
- 300 g basmati rice
- 2 carrots
- 40 g raisins
- 2 red onion
- 2 garlic cloves
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 500 ml vegetable stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 411 kcal
- Protein
- 7.8 g
- Carbohydrate
- 76.1 g
- of which sugars
- 13.1 g
- Fat
- 8 g
- of which saturates
- 0.8 g
- Fibre
- 4.1 g
- Salt
- 0.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the onions and carrots, then fry in the vegetable oil for 8 minutes until softened.
- 2
Stir in the garlic, cumin and cinnamon and cook for 1 minute.
- 3
Rinse the rice and stir in, then add the raisins and vegetable stock.
- 4
Bring to the boil, then cover and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
- 5
Rest, covered, for 5 minutes, then fluff with a fork and serve.
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