FESTIVE RICE

INGREDIENTS: 1 1/2 cup (375 ml) rice 3 tbsp. (45 ml) margarine 2 tbsp. (30 ml) sunflower oil 1 onion; peeled and finely chopped 2 carrots; peeled and grated

1/3 cup (80 ml) raisins 1 tsp (5 ml) ground cumin 1/2 tsp (3 ml) ground turmeric 1/4 tsp (1.25 ml) cinnamon 4 cups (1L) vegetable stock

2 garlic cloves; peeled and crushed 1/4 cup (60ml) coriander; chopped (optional)

METHOD: Place rice in bowl and add enough water to cover. Using your hands, gently stir grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until the water runs almost clear. Melt margarine in a pot over medium-low heat and add the oil. Add the onion and carrot, and fry for about 4 min. stirring regularly until softened but not browned. Add the cumin, turmeric, cinnamon, and garlic, and cook until fragrant, about 30 sec. longer. Add rice and cook, stirring constantly, for about 3 min.. Add the stock, salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, for about 20 min.. Remove from heat, cover with a clean tea towel and let stand for 10 min.. Scattered with chopped coriander and serve.

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