How to make it

  • In a rice cooker, soak the brown rice with 1 ½ cups water for at least 45 minutes (wash before if wanted).
  • Heat the oil on high heat and fry the mustard seeds, covered, until they splutter for about 30 seconds.
  • At this point start the rice cooker.
  • Add the onion to the mustard seeds and fry on medium heat for a good 15 minutes until they have turned a deep golden brown.
  • Add the carrots and cook on high heat, stirring often, until the carrots have wilted a bit, about 5 minutes. If the carrots colour a bit that’s ok too. Season the lot and set aside.
  • When the rice cooker is finished it’s first cycle, open the lid and add the carrot mix to the rice.
  • Stir it in and add the remaining cup of water. The water should just be visible, if not add a bit more.
  • Close the lid and set the rice to cook a second time.
  • When the cycle is finished turn the cooker off and let the rice sit for 15 minutes.
  • Fluff the rice, season if desired, and serve.

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Reviews & Comments 4

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  • maggiehc 10 years ago
    This sounds great! I hope I can make it work with my baked brown rice method. Any suggestions for those without a rice steamer?
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  • ravenseyes 10 years ago
    hey now I have a recipe for the black mustard seed that was given to me last month!!!! Gotta give it a try.
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  • mbe 10 years ago
    It's like when tasty makes a pass at healthy :)
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  • lollya 10 years ago
    this sounds good!
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