Carrot Rice Pilaf Recipes

CARROT BROWN RICE PILAF

Steps:

• In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

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 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.

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.

BROWN RICE AND CARROT PILAF

Steps:

• Melt butter in a 2 quart pan at med-high heat.
• Add onion and carrot and cook about 5 minutes.
• Stir in rice and cook until rice browns slightly.
• Add stock and seasonings.
• Cover and simmer until rice is tender, about 45 minutes.
• Stir in parsley and sprouts just before serving.

CARROT PILAF WITH CORIANDER CHUTNEY

Steps:

• Heat the oil in a large pan that has a tight-fitting lid. Fry the onions with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.
• Add half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander, a good pinch of salt and grinding of black pepper. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.
• Meanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a spoonable sauce.
• When all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, reserved coriander and remaining cashews to serve.

SPICED CARROT, CHICKPEA & ALMOND PILAF

Steps:

• Heat the oil in a lidded casserole dish. Add the onions and cook for 8 mins, until soft. Tip in the carrots, harissa and rice and stir for a couple of mins. Pour over the stock, bring to the boil, then cover with the lid and simmer for 10 mins.
• Fork through the chickpeas and cook gently for 3-5 mins more, until the grains of rice are tender and all the liquid has been absorbed. Season, turn off the heat, cover and leave to sit for a few mins.
• Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.

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.