Carrot Pea Pilau Rice Recipes

RICE PILAF WITH CARROTS AND PARSLEY

Steps:

• Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
• Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
• Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.

BASMATI RICE PILAF WITH CAULIFLOWER, CARROTS AND PEAS

Steps:

• Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time). Drain.
• In a large, heavy saucepan melt butter over medium high heat and add rice. Cook, stirring, until grains are coated with butter, 2 to 3 minutes. Add 2 cups water and salt to taste (I use about 3/4 teaspoon). Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed. Do not lift lid or stir rice during this time. Remove from heat, remove lid and place a dish towel over the pan. Return lid and let sit undisturbed for 15 minutes.
• Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together. Add remaining 3/4 cup water and bring to a simmer. Simmer over medium heat for 5 minutes. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated. If there is more than a tablespoon of water in the pan, drain.
• Transfer rice to a large bowl or a large buttered or oiled baking dish. Stir toasted pine nuts and the vegetable and spice mixture into the rice. Add wild rice and toss together. Taste and adjust seasoning. If not serving right away, cover baking dish with foil. Reheat in a 325-degree oven for about 20 minutes.

EASY RICE PILAF WITH PEAS AND CARROTS

Steps:

• Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
• In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
• Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
• Allow the rice about 5 to 10 minutes to rest before serving.
• Serve with the nuts and raisins on top.

PILAU WITH PEAS

Steps:

• Wash the rice, then soak in enough cold water to cover for 15 mins. Meanwhile, heat the oil in a large pan with a lid, add the cumin seeds and cloves, then fry until fragrant. Stir in the onions, then reduce the heat and cook with the lid on for 10 mins, stirring occasionally or until soft. Add the chillies and bay leaves, then increase the heat and fry until the onions are golden.
• Drain the rice, then add it to the onions and spices, stirring to coat the grains with oil. Cover the rice with stock and bring to a simmer. Scatter the frozen peas on top, put the lid on, then cook on a very low heat for 12-15 mins - don't be tempted to remove the lid.
• Turn the heat off and leave, with the lid on, for another 5 mins. Lightly fluff up the rice with a fork before serving.

CARROT RICE PILAF

Steps:

• In large saucepan, melt butter over medium heat; cook carrots, rice and green onions for 2 minutes.
• Stir in stock and bring to boil; reduce heat, cover and simmer for about 20 to 25 minutes or until rice is tender and liquid is absorbed.
• Stir in parsley; season with salt and pepper to taste.

AROMATIC PEAS AND CARROT PILAF FOR ONE

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!

TURMERIC RICE WITH PEAS AND CARROTS

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.

CARROT & PEA PILAU RICE

Steps:

• Wash the rice in several changes of water, leave to soak in water for 20 minutes.
• Drain the rice put it in a pan and add the 18 fl ozs of water, bring to the boil, cover and simmer for 12-15 minutes (I place the rice in my wood stove oven to cook).
• Remove the pan from the heat and leave aside for 10 minutes.
• Heat the oil in a frying pan, add the seeds, cook until they splutter.
• Add onion, cinnamon (broken into pieces) and cardamom pods (split at one end to release flavour) Fry until the onion is slightly browned.
• Add the Garam Masala and cook for 30 seconds.
• Stir in the carrot - grated and the peas, cook for a further 2 minutes.
• Stir this mixture gently into the rice and keep warm - or serve straight away.