Spring Carrots With Yellow Rice Recipes

SPRING ROLLS WITH CARROTS, TURNIPS, RICE NOODLES AND HERBS

Steps:

• Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce
• Place the shredded carrots and turnips, slivered mushrooms and chopped herbs in a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste
• Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of lettuce, then a handful of noodles. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice, if desired

SPRING CARROT PICKLES WITH CARAWAY

Steps:

• Place the carrots and caraway seeds in a bowl or jar.
• In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the carrots and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. These taste best with a longer brine, as the caraway has more time to infuse the brine. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the carrots to keep them submerged. Remove from the brine with a slotted spoon to serve.

CARROTS AND RICE

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.

RICE WITH SUMMER SQUASH

Steps:

• In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

YELLOW RICE AND CARROTS

Steps:

• Heat the olive oil. Add the spices, carrots and rice and saute for a couple of minutes, stirring continuously until the rice is translucent.
• Add the broth, cover and simmer over low heat for 15 minutes or until the rice is tender and has absorbed all of the water. Season to taste with salt and pepper and keep off heat, covered, until the tuna is completed.

BRAZILIAN YELLOW RICE

Steps:

• Add the oil to a medium saucepan and heat over medium-high heat until shimmering. Add the onions, turmeric, coriander, cumin, garlic powder and 1 teaspoon salt and reduce the heat to medium. Cook, stirring occasionally, until the onions are softened and the spices are toasted, 3 to 4 minutes.
• Add the rice and stir until the grains are completely incorporated into the onion mixture. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes.
• Remove the pot from the heat and let sit, covered, for 10 minutes more; the rice will continue to steam. Uncover the pot. All the broth should be absorbed and the onions will be on top. Fluff the rice with a fork before serving.

SPRING CARROTS WITH YELLOW RICE

Steps:

• Combine 1 1/3 cups stock with turmeric and salt in heavy 2-quart saucepan and bring to boil over high heat. Add rice, reduce heat to low, cover and cook until liquid is absorbed, about 25 minutes. Remove from heat and fluff with fork. Cover and keep warm.
• Melt butter in heavy large skillet over low heat. Add onion, cover and cook until softened, about 10 minutes, stirring occasionally. Blend in carrots, increase heat to medium-low and cook uncovered 5 minutes. Add marjoram and oregano and cook 5 minutes, stirring frequently. Stir in vinegar, sugar and cinnamon and cook several minutes to blend flavors. Add 1/2 cup stock and simmer gently until carrots are crisp-tender and liquid is evaporated, about 20 minutes. Stir carrots into rice. (Can be prepared 2 days ahead to this point and refrigerated. To reheat, turn into buttered baking dish, cover with foil and bake in preheated 325°F oven until hot, about 30 minutes.) Mix in parsley.

ELENA'S YELLOW RICE

Steps:

• Stir water, vegetable oil, garlic, vinegar, turmeric, and salt together in a 2-quart saucepan. Place a cover on the saucepan and bring the mixture to a boil.
• Slowly stir rice into the boiling mixture. Replace cover, reduce heat to low, and simmer rice mixture until the liquid is absorbed, about 20 minutes.
• Transfer rice to a large bowl. Gently fold peas and carrots into rice.

SPRING CARROTS WITH YELLOW RICE

Steps:

• Combine 1 1/3 cups stock with turmeric and salt in heavy 2-quart saucepan and bring to boil over high heat.
• Add rice, reduce heat to low, cover and cook until liquid is absorbed, about 25 minutes.
• Remove from heat and fluff with fork. Cover and keep warm.
• Melt butter in heavy large skillet over low heat.
• Add onion, cover and cook until softened, about 10 minutes, stirring occasionally.
• Add in carrots, increase heat to medium-low and cook uncovered 5 minutes.
• Add marjoram and oregano and cook 5 minutes, stirring frequently.
• Stir in vinegar, sugar and cinnamon and cook a few minutes to blend flavors.
• Add 1/2 cup stock and simmer gently until carrots are crisp-tender and liquid is evaporated, about 20 minutes.
• Stir carrots into rice. (Can be prepared 2 days ahead to this point and refrigerated. To reheat, turn into buttered baking dish, cover with foil and bake in preheated 325°F oven until hot, about 30 minutes.)
• Mix in parsley.