Carrot Rice Pilaf
A fragrant, comforting, and vibrantly golden rice pilaf infused with sweet sautéed carrots and warm aromatic spices.
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 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 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
- 1
Heat the extra virgin olive oil in a medium saucepan over medium heat.
- 2
Add the finely diced onion and sauté for 5 to 7 minutes until soft and translucent, but not browned.
- 3
Add the grated carrots to the pan and cook for another 5 minutes, stirring frequently, until they begin to soften and release their natural sweetness.
- 4
Stir in the ground cumin, ground cinnamon, salt, and black pepper, cooking for 1 minute until fragrant.
- 5
Add the rinsed and drained rice to the pan, stirring gently for 2 minutes to coat the grains in the spiced oil and vegetable mixture.
- 6
Pour in the vegetable broth and bring the mixture to a rolling boil over high heat.
- 7
Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer undisturbed for 18 to 20 minutes.
- 8
Remove the saucepan from the heat and let it sit, covered, for 10 minutes to steam and set the grains.
- 9
Remove the lid, fluff the pilaf gently with a fork, garnish with chopped fresh parsley, and serve warm.
💡 Chef tips
- For extra depth of flavor, toast the dry rice grains in the oil for an extra minute before adding the liquid.
- You can add a handful of golden raisins or dried currants along with the carrots for a touch of classic sweetness.
- Store leftover rice pilaf in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water.
✅ How it should turn out
The finished carrot rice pilaf is wonderfully fluffy and fragrant with tender, golden grains of rice infused with sweet carrots, warm spices, and fresh herbs.