Indian Rice

3  cups		vegetable stock
1  teaspoon		cinnamon
3  teaspoons		cardamom pods
1-1/2  cups		organic basmati rice, rinsed in a strainer
1  teaspoon		olive oil
1  cup		chopped leeks
1  cup		diced green pepper
1/2  teaspoon		turmeric
1  teaspoon		garam masala
1  teaspoon		ground coriander
1/2  cup		grated carrots
1/4  cup		chopped roasted red bell pepper
2  teaspoons		golden rasins
1/4  cup		chopped fresh cilantro

Tip: Click on the ingredient links to learn the nutritional information for all the Indian Rice ingredients. The serving size for any ingredient in Indian Rice may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a saucepan, bring the stock , cinnamon stick, cardamom pods and rice to a boil., Reduce the heat to the lowest possible and keep it at that temperature, Simmer for 20 to 25 minutes. Resist lifting the lid; the rice will cook better without interruptiion. When the rice has cooked, fluffit with a fork, cover and set aside.
Heat the oil in a saute pan over medium heat. Add the leeks and bell pepper and saute for 2 minutesl Add the turmeric,garam masala and coriander and saute for another 2 minutes, stirring frequently. Remove from the heat and let cool, then add the cooked rice. In a separate bowl combine the grated carrots, roasted red pepper, raisins and cilantro. Using a spoon, combine the vegetables and the rice mixture. Remove the cinnamon stick and cardamom pods just before serving. Serve as a hot side dish or as a cold salad on a bed of greens.