Hey everyone, it’s O’Neill, welcome to my recipe website. Today, we’re going to prepare a distinctive dish, rice pilaf w/ carrot & cumin. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. Stir in rice and cook until rice browns slightly. Stir in parsley and sprouts just before.
Rice Pilaf w/ Carrot & Cumin is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Rice Pilaf w/ Carrot & Cumin is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have rice pilaf w/ carrot & cumin using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Rice Pilaf w/ Carrot & Cumin:
- Take 1 C rice
- Get 2 C warm water
- Make ready 2 carrots; peeled & grated
- Get 2 t cumin
- Make ready 2 T butter
- Get 1 T extra virgin olive oil
- Get 1 pinch kosher salt and black pepper
Food & Wine's carrot- and olive-studded rice pilaf is a perfect holiday side dish. The dried fruits that traditionally dot this golden and aromatic Persian rice dish are replaced here with roasted multihued carrots. Cook till onions are tender and light golden. Add water and broth; heat to boiling.
Step by Step to make Rice Pilaf w/ Carrot & Cumin:
- Heat butter and oil in a medium sized, oven safe saucepot. Heat water to a simmer in a different pot.
- Add rice, cumin, salt, and pepper. Stir and saute over medium-high heat for 1-2 minutes. Add carrots and warm water. Stir. Cover.
- Bake at 350° for approximately 25 minutes or until liquid is absorbed. Let steam for 5 minutes without removing the lid. Fluff and stir.
- Variations; Coconut extract or milk, raisins, cardamom, espresso, allspice, lemon, lime, nutmeg, clove pumpkin, mace, cinnamon, brown sugar, cayenne, crushed pepper flakes, parsely, cilantro, scallions, chives, chile powder, turmeric, celery, celery seed, worchestershire, paprika, shallots, habanero, bacon, oregano, zucchini, squash, marjoram, cotija, coriander seed, lemongrass, lime, pineapple, mango, papaya, vinegar, wine, bourbon, thyme, basil, rosemary, olives, bacon fat, vegetable stock, vegetable oil, peanut oil, onions, corn, sofrito, beer, tequila, mojo crillo, spinach, nopales, chimichurri, tamarind, soy, hoisin, tamari, leeks, ramps,
Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear. Colorful flavorful side for Easter or Holidays. Vegetable Carrot Fried Rice with Indian spices. Place rice pilaf, water, and butter into pot; stir to incorporate. Place reversible rack in the pot, making sure rack is in the higher position.
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