Sweet Milaya Rice

In Dairy-free, Food Around The World, Gluten-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

bowl of sweet milaya rice

Sometimes the best recipes happen by accident. Ever notice that? That’s how the storty of Sweet Milaya Rice begins. Recently, I have been busy in the kitchen testing recipes ideas for my upcoming cookbook.

It all started when I was working on perfecting my Russian Stuffed Pepper recipe. Distracted by my thoughts I accidentally shredded what looked like a lifetime supply of carrots. Since I sort of dispise wasting ingredients, I decided to get creative. With a little extra rice made from the pepper recipe, I decided to play off of the flavors of the stuffed pepper dish and see what I could come up with by incorporating a few other ingredients in my pantry.

Shazaam! A new recipe was born, and it’s probably one of my current favorites. The unexpected taste that came from a combination of  sweet raisins and carrots paired with sauteed onions and a lightly nutty Basmati rice was the prefect marriage of flavors.  Serve it with the Russian Stuffed Peppers and it’s a winning combination. Sometimes, I’m happy accidents happen. At least in the kitchen.

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Milaya Sweet Rice Recipe Yum
The combination of sweet raisins and carrots with sauteed onions and rice makes this dish a perfect side to almost any meal.
Course Sides
Cuisine American, European
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Sides
Cuisine American, European
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a medium non-stick skillet over medium-high heat. Add onions and saute for 3 minutes or until they are slightly translucent. Add carrots and continue to sauté 5-8 minutes or until carrots are soft. Sprinkle 1/4 of teaspoon salt over mixture and stir to combine. Be sure to stir the carrot mixture often to prevent sticking and burning. Use more oil if needed.
  2. Soak raisins in hot water for 5 minutes, strain out water and add to pan with carrots and onions, stirring to combine. Remove pan from heat.
  3. Add cooked rice, sugar, salt, and pepper, toss with a fork until all ingredients are well combined.
  4. Transfer to a serving bowl and serve warm.
Recipe Notes

Recipe Notes:

  • Make sure to use fresh grated carrots instead of packaged to keep the dish juicy, tender, and flavorful.
  • Serve as a side or light appetizer.
  • Serve with Russian Stuffed Peppers.

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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