Carrot Rice Pilaf
A flavorful and vibrant rice pilaf infused with sweet caramelized carrots, warm spices, and aromatic herbs.
Ingredients
- •1.5 cups long-grain white rice, rinsed and drained (300g)
- •3 large carrots, peeled and coarsely grated (300g)
- •1 medium yellow onion, finely diced (150g)
- •3 cloves garlic, minced
- •3 tablespoons extra virgin olive oil (45ml)
- •2.5 cups vegetable broth or water (600ml)
- •1/2 teaspoon ground cumin
- •1/4 teaspoon ground cinnamon
- •1/2 teaspoon salt, or to taste
- •1/4 teaspoon freshly ground black pepper
- •1/4 cup fresh cilantro or parsley, chopped (10g)
- •2 tablespoons toasted slivered almonds for garnish (15g)
Instructions
- 1
Heat the olive oil in a medium saucepan or Dutch oven over medium heat.
- 2
Add the diced onion and cook for 5 minutes until soft and translucent.
- 3
Add the grated carrots, minced garlic, ground cumin, and cinnamon to the pot, stirring frequently for about 5 minutes until the carrots soften and release their natural sweetness.
- 4
Stir in the rinsed rice, coating the grains well with the carrot and oil mixture for about 2 minutes.
- 5
Pour in the vegetable broth, add the salt and black pepper, and bring the mixture to a rolling boil.
- 6
Reduce the heat to the lowest setting, cover the pot tightly with a lid, and simmer undisturbed for 18 to 20 minutes.
- 7
Remove the pot from the heat and let it rest, covered, for 10 minutes to allow the steam to finish cooking the rice.
- 8
Fluff the pilaf gently with a fork, stir in the fresh herbs, and garnish with toasted slivered almonds before serving.
💡 Chef tips
- For extra depth of flavor, substitute the water or vegetable broth with a good quality homemade vegetable stock.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated easily with a splash of water.
- You can add a handful of golden raisins or dried cranberries along with the rice for a touch of sweet contrast.
✅ How it should turn out
The finished pilaf features tender, separate grains of rice beautifully stained orange from the carrots, offering a fragrant aroma of warm spices and a sweet, savory flavor.