Carrot Rice Pilaf
A fragrant and vibrant rice dish featuring sweet caramelized carrots, aromatic spices, and tender grains of rice.
Ingredients
- •1.5 cups long-grain white rice, rinsed and drained
- •3 medium carrots, peeled and grated
- •1 medium yellow onion, finely diced
- •2 tablespoons unsalted butter
- •2 tablespoons extra virgin olive oil
- •2.5 cups low-sodium chicken or vegetable broth
- •0.5 teaspoon ground cumin
- •0.5 teaspoon ground cinnamon
- •0.25 teaspoon turmeric powder
- •1.5 teaspoons kosher salt
- •0.25 teaspoon freshly ground black pepper
- •0.25 cup fresh parsley, chopped, for garnish
- •0.25 cup slivered almonds, toasted, for garnish
Instructions
- 1
Heat the butter and olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat.
- 2
Add the diced onion and sauté for 5 to 6 minutes until soft and translucent.
- 3
Add the grated carrots to the pot and cook for another 5 minutes, stirring frequently, until they soften and begin to caramelize slightly.
- 4
Stir in the ground cumin, cinnamon, turmeric, salt, and black pepper, cooking for 1 minute until fragrant.
- 5
Add the rinsed rice to the pot and stir well to coat the grains in the spiced oil and vegetable mixture for about 2 minutes.
- 6
Pour in the chicken or vegetable broth and bring the mixture to a rolling boil.
- 7
Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer undisturbed for 18 to 20 minutes.
- 8
Remove the pot from the heat and let it rest, covered, for 10 minutes to allow the steam to finish cooking the rice.
- 9
Fluff the pilaf gently with a fork, garnish with toasted slivered almonds and fresh chopped parsley, and serve warm.
💡 Chef tips
- For extra depth of flavor, use freshly grated carrots rather than pre-packaged shredded carrots, as they contain more natural moisture and sweetness.
- You can make this dish ahead of time and reheat it gently on the stovetop with a splash of water to restore moisture.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished carrot rice pilaf should be fluffy and vibrant with tender grains that separate easily, boasting a warm, subtly spiced aroma and a delicately sweet, savory flavor.