CARROT RICE RECIPE
Carrot rice is lightly spiced and delicious rice recipe and can be made quickly. It also goes well as tiffin box lunch.
Provided by Dassana Amit
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Soak rice in a bowl in enough water for 30 minutes. Drain and then set aside.
- You could use any rice like sona masuri, surti kolam or parimal rice or even basmati rice. I used hand pounded sona masuri rice.
- Add the rice in a 2 litre pressure cooker along with 0.75 to 1 cups water and salt (optional). Pressure cook for 2 whistles.
- Since this rice was hand pounded rice, I cooked for 3 whistles and added 1.25 cups water.
- You can also cook the rice in a pot or pan adding 3 to 3.5 cups water. Then drain the water once the rice grains are cooked.
- When the rice is cooking, peel and grate 2 medium sized carrots. Keep the grated carrots aside. Also slice 1 small onion and chop one green chili.
- When the pressure settles down on its own, open the lid of the cooker.
- Gently fluff the rice grains and allow them to cool completely. I cooled the rice in the cooker itself. But you can also take the rice grains in a large plate or tray to cool them.
- In a pan heat the oil and add the thinly sliced onions.
- Stir and saute the onions on a low to medium heat until onions start to turn light golden. Add a pinch of salt for cooking the onions quickly.
- When the onions begin to get light golden, add the cashews and raisins. Mix very well.
- Sauté until the raisins become plump. By the time the raisins become plump, the onions will also get golden.
- Remove the onions, cashews and raisins with a slotted spoon and keep aside.
- In the same pan, some oil will be left. Lower the heat. Now add mustard seeds, tej patta, cinnamon, cardamoms and cloves.
- Stir and sauté until the mustard crackles.
- Now add the chopped green chilies, curry leaves and a pinch of asafetida (optional).
- Stir and saute for half a minute. Add the grated carrots. Mix very well.
- Saute the carrots for about 3 minutes on a low to medium heat. Depending on the size of gratings, the sautéing can take less or more time.
- Add the steamed rice and stir. Season with salt. Again mix very well and switch off the flame.
- Lastly add the fried onions, cashews and raisins. Also add chopped coriander leaves.
- Mix very well. You can also garnish carrot rice with the fried onions, cashews and raisins while serving.
- Serve carrot rice with a side raita or salad.
- Serve carrot rice with a side of a raita or salad. You can even pack it as a tiffin box lunch with some chutney or a veggie stir fry.
- The tangy sour flavors of an onion-tomato salad combine nicely with the mild, sweet flavors of this carrot rice.
- In fact a tangy tomato salad or even a mayo salad will pair greatly. If you do not have any veggies, simply serve carrot rice with a simple plain curd (yogurt).
- Though you mostly won't have any leftovers, but in case if you do have, then refrigerate and consume within a day. Do not keep for a longer time in the fridge. Rice is best had when freshly made.
Nutrition Facts : Calories 351 kcal, Carbohydrate 50 g, Protein 6 g, Fat 15 g, SaturatedFat 2 g, Sodium 767 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CARROT RICE RECIPE
This simple carrot rice is delicious, healthy and quick to make any time. Made with minimal spices, herbs and precooked rice. It can be served with yogurt or Indian raita. It goes very well in school and office lunch boxes.
Provided by Swasthi
Categories Main
Time 35m
Number Of Ingredients 15
Steps:
- Wash and soak rice for about 20 minutes. While the rice soaks, prepare the veggies mentioned in the ingredients list. After 20 mins drain the rice and set aside.
- Bring 2 cups water to a rolling boil, add drained rice and cook covered on a low heat until fully done. Fluff with a fork and cool completely. To cook in a pressure cooker, cook for 1 whistle with 1¾ cups water. You can also cook in an instant pot for 6 mins with 1¼ cups water.
- Heat a pan with oil and add cumin, cardamoms, cinnamon and bay leaf.
- When they begin to splutter, add onions and saute until transparent or golden.
- Saute ginger garlic paste till the raw smell goes away. Add carrots and saute for one to two minutes. Sprinkle salt and cook till carrot is slightly tender.
- Add spice powders - chili powder, garam masala and mint or coriander leaves. Stir and saute for a minute for the raw smell of chili powder to go away.
- Cover and cook on a low heat for 1 to 2 mins.
- Add cooked and cooled rice and sprinkle very little salt.
- Mix everything well and squeeze in some lemon if you like. Taste test and add more salt if needed.
- Garnish carrot rice with toasted cashews. Serve with a Raita.
Nutrition Facts : Calories 464 kcal, Carbohydrate 88 g, Protein 8 g, Fat 8 g, Sodium 50 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
CARROT RICE
Carrot Rice is an easy mixture of basmati rice mixed with ginger, onion and grated carrots that have been sautéed in just a bit of butter.
Provided by Sabrina Snyder
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
- Heat butter in a skillet over medium heat.
- Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Stir in ginger, carrots, and salt.
- Reduce heat to low and cover to steam 5 minutes.
- When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
Nutrition Facts : Calories 153 kcal, Carbohydrate 26 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 200 mg, ServingSize 1 serving
CARROT RICE
Healthy carrot rice recipe, a flavorful side dish or light main meal made with only a few ingredients and ready to serve in less than 30 minutes.
Provided by Adina
Categories Side Dishes
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop the onion. Grate the garlic cloves. Keep them separated.
- Heat the oil in a heavy-bottomed pan. Cook the onions for about 2 minutes until slightly translucent.
- Add the garlic and curry powder and stir continuously for 1 minute.
- Add the rice and the grated carrots and stir for 1 minute until everything is well mixed.
- Pour in the vegetable broth, stir, cover the pot. Bring to a boil, lower the heat and simmer for about 10-12 minutes until the rice is cooked and the liquid is absorbed. Check the rice.
- Leave, covered, for 5 minutes.
- Carefully, mix in the butter until melted. Fluff with a fork and serve.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 195 kcal, Carbohydrate 30 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 484 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g
CARROTS AND RICE
Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 25 years, but it can be served anytime. It is very rich and quite delish.
Provided by Gayle Frazier
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
- Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 36.3 g, Cholesterol 38 mg, Fat 14.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 513.6 mg, Sugar 8.9 g
SMOKY SPICED CARROT RICE RECIPE BY TASTY
Here's what you need: carrot, cooking oil, white onion, salt, pepper, garlic powder, smoked paprika, fresh parsley
Provided by Crystal Hatch
Categories Sides
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse the carrots until they reach your desired "rice" consistency.
- In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.
- Add carrot rice, salt, pepper, garlic powder and paprika, and cook until the tender, stirring occasionally.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 4 grams
CARROT RICE
Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.
Provided by Anonymous
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
- While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 30.1 g, Fat 4.8 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 34.3 mg, Sugar 1.7 g
INDIAN CARROT RICE
I haven't tried this yet, but intend to make it this weekend, to be served with fish. I am sure it will be flavorful.
Provided by Pesto lover
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the basmati rice, according to package directions.
- While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned.
- Add onion and jalapenos. Cook until onion is golden.
- Add tumeric, chili powder and salt. Cook 1 minute.
- Add carrots and 1 tbsp water. Cover and cook until carrots are soft.
- Add lemon juice, stir and then fold in peas and rice.
- Serve with cilantro leaves sprinkled on top.
Nutrition Facts : Calories 258.2, Fat 6.2, SaturatedFat 1, Sodium 355.1, Carbohydrate 45.6, Fiber 4.3, Sugar 4.5, Protein 5.8
CARROT RICE CASSEROLE
A suprisingly flavorful dish that is quick and easy to prepare. Is well accompanyied by a salad. My mother found this recipe in the news paper, thought it sounded good and sent it to me. I was hesitant but ultimately amazed at how good it is!
Provided by The Esquire
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter.
- Add grated carrots and onions; saute for 3-4 minutes.
- Stir in cheese, cooked rice and eggs.
- Pour the mixture into a greased 11x13 baking dish.
- Bake @ 350 for 20 minutes.
Nutrition Facts : Calories 572.8, Fat 30.4, SaturatedFat 17.4, Cholesterol 221, Sodium 573.5, Carbohydrate 55, Fiber 5.1, Sugar 9.2, Protein 20.1
CREAMY CARROT RICE
Carrot juice, which replaces some of the broth in this recipe, adds a subtle sweetness that goes well with the nuttiness of the Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.
- Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes.
- Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.
Nutrition Facts : Calories 287 g, Fat 8 g, Protein 8 g
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