Carrot Raisin Pilaf Recipes

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CARROT PILAF



Carrot Pilaf image

Featuring shredded carrots and rice, this eye-catching recipe was the perfect addition to a "carrot patch" luncheon I once hosted.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 cup shredded carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1 teaspoon lemon-pepper seasoning

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.

Nutrition Facts : Calories 137 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

CARROT RAISIN RICE PILAF



Carrot Raisin Rice Pilaf image

Carrot Raisin Rice Pilaf - a terrific base recipe to use as is or add your additional herbs, veggies, even nuts to create your own favourite version.

Provided by Barry C. Parsons

Categories     Side Dish

Time 40m

Number Of Ingredients 9

1 cup long grain rice
2 ½ cups chicken stock
2 tbsp butter
3 tbsp extra virgin olive oil
2 cloves chopped garlic
¼ cup golden or sultana raisins
¼ cup grated carrot
Pinch salt and ground black pepper to season
2 tbsp chopped chives

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



Carrot Raisin Pilaf image

"The raisins in this colorful rice pilaf add a touch of natural sweetness, while almonds add fun crunch," relates Lauretta Musser of Apollo, Pennsylvania. "A hint of curry boosts the flavor, too."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons butter
2-1/2 cups water
2 medium carrots, cut into 1-inch julienne strips
1 cup uncooked long grain rice
1/2 cup raisins
1 tablespoon chicken bouillon granules
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 cup slivered almonds, toasted

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.

Nutrition Facts : Calories 243 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 733mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

RICE PILAF WITH LAMB, CARROTS, AND RAISINS



Rice Pilaf with Lamb, Carrots, and Raisins image

Provided by Sher Dil Qader

Categories     Lamb     Rice     Vegetable     Braise     Dinner     Raisin     Meat     Lamb Shank     Root Vegetable     Carrot     Fall     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 (main course) servings

Number Of Ingredients 8

3 cups basmati rice (7 ounces)
1 medium onion, chopped
3 tablespoons olive oil
1 1/2 pounds boneless lamb shank (from 2 1/4 pounds bone-in shanks), cut into 1 1/2- to 2-inch pieces
4 1/2 to 5 cups water, divided
2 large carrots, cut into 1/8-inch-thick matchsticks
1 cup raisins (6 ounces)
Accompaniments: chicken kebabs and cilantro garlic yogurt sauce

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.

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