Carrot Pilaf Recipes

CARROT RICE RECIPE

Steps:

• Heat 1 tbsp of oil/ghee in a kadai. Add whole spices ,mustard and cumin seeds.
• Once the mustard seeds start spluttering add green chillies ,curry leaves and hing(asafetida).Saute for few seconds.
• Next add onions, minced ginger and garlic.Saute till onions are light brown in color.Then add green peas, grated carrot and cook for 2-3 minutes.
• And then add turmeric, red chilli powder, garam masala, sambar powder and salt. Cook for another minute.
• Add cooked rice, mix it well and turn off the gas.
• Garnish it with coriander leaves & serve hot with raita.

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.

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 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.

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.

SHREDDED CARROT PILAF

Steps:

• In a medium size saucepan, saute carrots and onion in butter until tender over about medium heat- about 5 minutes.
• Add rice and stir briefly to coat, about 1 minute.
• Add broth and lemon pepper, stirring to mix, then raise heat and bring it to a boil.
• Once it comes to boil, lower the heat, drop on the lid, and let simmer about 20 minutes or until liquid has absorbed and rice is tender.

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.