Aromatic Peas And Carrot Pilaf For One Recipes

PEAS AND CARROTS

Peas and Carrots image

Provided by Ree Drummond : Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 tablespoons butter
4 big carrots, cut into small dice
16 ounces frozen peas
Salt and pepper
Fresh basil leaves, chopped

Steps:

Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

CARROT RAISIN PILAF

Carrot Raisin Pilaf image

"The raisins in this colorful rice pilaf add a touch of natural sweetness, while almonds add fun crunch," relates Lauretta Musser of Apollo, Pennsylvania. "A hint of curry boosts the flavor, too."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
2 tablespoons butter
2-1/2 cups water
2 medium carrots, cut into 1-inch julienne strips
1 cup uncooked long grain rice
1/2 cup raisins
1 tablespoon chicken bouillon granules
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 cup slivered almonds, toasted

Steps:

In a saucepan, saute onion in butter until tender. Stir in the water, carrots, rice, raisins, bouillon, curry powder, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Sprinkle with almonds before serving.

Nutrition Facts : Calories 243 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 733mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

LIGHTER CREAMY CARROTS AND PEAS

Lighter Creamy Carrots and Peas image

A quick way to add some interest to peas and carrots. I add a good sprinkle of Molly McButter to the finished dish. It tastes better and doesn't add extra fat.

Provided by Annacia

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3/4 lb carrot, thinly sliced
1/2 lb green peas, thawed
1 teaspoon unsalted butter
1 ounce fat free cream cheese, room temperature, cut up
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

Place carrots in a steamer basket over boiling water.
Cover saucepan and steam 4 minutes.
Add peas and steam 3-4 minutes or until peas are tender.
Drain and return vegetables to saucepan.
Add remaining ingredients and toss.

Nutrition Facts : Calories 97.4, Fat 1.5, SaturatedFat 0.7, Cholesterol 3.4, Sodium 402.2, Carbohydrate 17, Fiber 5.3, Sugar 7.7, Protein 5

TURMERIC RICE WITH PEAS AND CARROTS

Turmeric Rice with Peas and Carrots image

A great supporting dish to chicken! I served the rice with chicken tikka, but it goes well with many chicken dishes, or whatever meat you find fit.

Provided by Nevine A. Abaza

Categories Side Dish Vegetables Green Peas

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 small onion, chopped
1 cup water
1 tablespoon ground turmeric
1 cube chicken bouillon
¾ cup frozen mixed peas and carrots
1 cup white rice, rinsed

Steps:

Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 29.9 g, Cholesterol 5.2 mg, Fat 2.4 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 222.9 mg, Sugar 0.7 g

AROMATIC PEAS AND CARROT PILAF FOR ONE

Aromatic Peas and Carrot Pilaf for one image

This is my very own, 100% original recipe for an authentic Indian "pulao". The word "pilaf" is distortion of the word "pulao" which simply means a rice dish cooked with veggies and spices. This tastes great with a spicy raita, or with plain yogurt. Using margarine makes this a vegan.

Provided by Anu_N

Categories One Dish Meal

Time 50m

Yield 1 main dish serving, 1-2 serving(s)

Number Of Ingredients 14

Ingredients

1/4 small onion, chopped
1/4 teaspoon garlic powder or 1/4 teaspoon garlic paste (You can use minced fresh garlic, to your taste)
1/2 teaspoon ghee or 1/2 teaspoon margarine
1/4 cup basmati rice or 1/4 cup long-grain rice
1/4 teaspoon cumin seed
1 bay leaf
1 cinnamon stick
4 -5 peppercorns
4 -5 cloves
1/4 cup carrot, sliced
1/4 cup fresh peas or 1/4 cup frozen peas
1/4 teaspoon salt (or to taste)
3/4-1 cup water
pepper (optional)

Steps:

Wash the rice well; drain.
Melt butter/margarine/ghee in a saucepan over low to medium heat.
Saute garlic paste/powder/minced garlic in butter for about 15 seconds, then add the chopped onions and saute until browned, about 5-10 minutes.
Add the rice, cumin seeds, bay leaf, cinnamon stick, peppercorns, and cloves to the onion-garlic mixture and saute for 10-15 minutes or until the rice is evenly browned.
Now add carrots, peas, salt, and water, stir, bring to a boil, cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 15-20 minutes.
Uncover and evaporate excess water if any, remove from flame, and fluff up with a fork.
Season with extra salt and pepper, if necessary, and serve hot!

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