Coriander Cod With Carrot Pilaf Recipes

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CARROT AND CORIANDER PILAF



Carrot and Coriander Pilaf image

From the September 20, 2005 Sydney Morning Herald. Serve with lentils and warm naan or roti bread, or with grilled fish or chicken.

Provided by AmandaInOz

Categories     Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 small onion, finely diced
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon mustard seeds
1 teaspoon ground coriander
1 teaspoon turmeric
250 g carrots, grated
250 g basmati rice, rinsed
500 ml water
1 teaspoon salt
1 lemon, quartered

Steps:

  • Heat the oil in a lidded saucepan and cook the onion until soft.
  • Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
  • Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 minutes.
  • Take from the heat for a further 5 mins, covered, then fluff up with two forks.
  • Serve with lemon quarters and fresh coriander.

Nutrition Facts : Calories 326.6, Fat 6.7, SaturatedFat 0.9, Sodium 646.3, Carbohydrate 62.7, Fiber 6.9, Sugar 5.1, Protein 7.1

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