Carrot Raisin Rice Pilaf Recipes

CARROT RAISIN RICE PILAF

Steps:

• Start by bringing the rice, chicken stock and butter to a very gentle boil.
• Simmer as gently as possible for about 20 minutes or until the rice has absorbed almost all of the liquid. Do not remove the cover but set the pot aside for 10 minutes.
• While the rice rests, in a saute pan on medium heat, add the olive oil and chopped garlic.
• Saute 1 minute then add the raisins and grated carrot. (Note: I sometimes add a tbsp of freshly grated ginger root to this recipe and this is where I add it.)
• Cook for an additional minute then the salt and pepper and chopped chives. (Other fresh herbs and 1/4 cup chopped toasted almonds can be added at this point if you choose.)
• Toss the cooked rice into the saute pan and stir fry for just a couple of minutes to mix everything together before serving.

CARROT RAISIN PILAF

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.

CASHEW RAISIN RICE PILAF

Steps:

• Melt margarine in a large saucepan.
• Saute the long grain rice, onion, carrot and raisins over medium-high heat 3 to 5 minutes or until onion is tender.
• Pour in broth and bring to a boil.
• Cover pan and simmer on low for 20 to 25 minutes or until rice is tender.
• Meanwhile,in another saucepan bring 3/4 cup salted water to a boil.
• Add wild rice, reduce heat and simmer,covered, for 20 minutes or until rice is tender.
• Drain and set aside.
• When the rice-raisin mixture is finished cooking, stir in wild rice, peas,pimentoes and cashews.
• Season with salt and pepper to taste and heat through.

RICE PILAF WITH RAISINS AND VEGGIES

Steps:

• Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
• Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
• Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
• Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
• Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.

CARROT PILAF

Steps:

• In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon-pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.

CARROT RAISIN PILAF

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.

RICE PILAF WITH LAMB, CARROTS, AND RAISINS

Steps:

• Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
• While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
• Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.
• Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.

BASMATI RICE WITH CARROTS, RAISINS AND SPICES (KABLI)

Steps:

• Rinse rice under running water until water is clear.
• In large bowl, cover rice with water; soak for 1 hour, drain.
• Add salt to large pot of boiling water; add rice.
• Cover and simmer until tender, 6 to 8 minutes.
• Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
• Pour rice into large Dutch oven.
• In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
• Add sugar; stir until dissolved.
• Add reserved cooking liquid; bring to boil.
• Slowly pour over rice, stirring to coat.
• Stir in cardamom, cinnamon, cumin and pepper.
• Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
• Spoon into serving dish, mounding attractively.
• Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
• In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
• Spoon over rice.