RICE PILAF WITH CARROTS AND PARSLEY
Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
- Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
- Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
- Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams
CARROT BROWN RICE PILAF
This versatile, colorful dish complements a variety of meats or other vegetarian entrees. To give this dish a crunchy texture and additional flavor and protein, stir in 2 cups of bean sprouts just before serving. -Paulette Cross, Lowville, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork.
Nutrition Facts : Calories 231 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 551mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
BAKED RICE PILAF
I'm always in search of inexpensive yet delicious dishes to serve at potlucks. This fluffy rice pilaf recipe tastes as good as it looks. -Sheree Feero, Golden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.
Nutrition Facts : Calories 212 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
CORIANDER COD WITH CARROT PILAF
A superhealthy supper: low fat and containing a good source of beta-carotene. Great for keeping those New Year's resolutions and quick to make too
Provided by Mary Cadogan
Categories Dinner, Main course
Time 23m
Number Of Ingredients 9
Steps:
- Heat the grill pan to high, then line with double thickness foil and curl up the edges to catch the juices. Brush lightly with oil and put the cod on top. Sprinkle over the coriander, lemon zest and juice and drizzle with a little more of the oil. Season with salt and pepper, then grill for 10-12 mins until the fish flakes easily.
- Meanwhile, heat the remaining oil in a pan. Add the onion and cumin and fry for a few mins. Add the carrots and stir well, then stir in the rice until glistening. Add the stock and bring to the boil. Cover and cook gently for about 10 mins until the rice is tender and the stock absorbed. Spoon the rice onto 4 warm plates, top with cod and pour over the pan juices.
Nutrition Facts : Calories 305 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.31 milligram of sodium
THREE-GRAIN PILAF
This an old family recipe that everyone still looks forward to. The satisfying combination of brown rice, pearl barley and bulgur makes this tasty side dish special enough for company. -Mary Knudson of Bermuda Dunes, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned. , Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds.
Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 498mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
SHREDDED CARROT PILAF
A lighter version of a rice pilaf (although if you are not calorie counting, you may sub real butter and any chicken broth) VEGETARIANS may use vegetable broth and vegetarian margarine. The lemon pepper really is the secret ingredient here. Adapted from an early issue of Taste of Home, and used many times over the years.
Provided by HeatherFeather
Categories White Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium size saucepan, saute carrots and onion in butter until tender over about medium heat- about 5 minutes.
- Add rice and stir briefly to coat, about 1 minute.
- Add broth and lemon pepper, stirring to mix, then raise heat and bring it to a boil.
- Once it comes to boil, lower the heat, drop on the lid, and let simmer about 20 minutes or until liquid has absorbed and rice is tender.
Nutrition Facts : Calories 205, Fat 2, SaturatedFat 0.3, Sodium 476.8, Carbohydrate 41.8, Fiber 1.6, Sugar 2.3, Protein 4.3
CARROT PILAF WITH CORIANDER CHUTNEY
Try this healthy pilaf filled for an easy midweek meal. With cashew nuts, veg and spices, it's not only tasty but budget-friendly too. Top with coriander chutney
Provided by Anna Glover
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan that has a tight-fitting lid. Fry the onions with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.
- Add half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander, a good pinch of salt and grinding of black pepper. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.
- Meanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a spoonable sauce.
- When all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, reserved coriander and remaining cashews to serve.
Nutrition Facts : Calories 489 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
BAKED SHREDDED CARROTS
Everyone who samples this crisp and tender carrot dish loves it. I make it often when we have fresh produce from our garden. Its bright orange color of the shredded carrots looks so pretty on our Thanksgiving table. -Carole Hartwig, Horicon, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, combine carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter., Cover and bake 45-50 minutes or until carrots are crisp-tender.
Nutrition Facts : Calories 135 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 438mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 4g fiber), Protein 1g protein.
More about "shredded carrot pilaf recipes"
FARRO PILAF - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (8)Total Time 1 hrCategory Side DishCalories 273 per serving
- Melt butter in a medium saucepan. Add onion and garlic and cook until softened, about 3 minutes.
VEGETABLE CARROT FRIED RICE – CARROT VEGGIE TURMERIC PILAF …
From veganricha.com
Estimated Reading Time 4 mins
- Heat oil in a large skillet over medium heat. when the oil is hot, add cumin and mustard seeds and let them cook until they change color considerably or start to pop. Add the curry leaves, onion, garlic, ginger, chili and pinch of salt. Cook for 3 to 4 minutes or until translucent.
- Add the cauliflower and mix. cover and cook for 5 minutes. Add the carrots and a splash of water. Cover and cook for 3 minutes. Add the spices and mix in for a few seconds. Add the greens and veggies, ketchup and a splash of water. Cover and cook for 4 to 5 minutes or until the cauliflower is cooked al dente or to preference. .
- Add the cooked rice, salt and roasted nuts and toss well. Taste and adjust salt and heat. Add more salt and cayenne if needed. Reduce heat to low. Cover and cook for 5 minutes. Garnish with a liberal drizzle of lemon juice, some garam masala and cilantro and serve. Serve as is , or with dal, curries or a drizzle of avocado cream (blended avocado lemon cilantro salt and pepper), or with mint chutney.
20 BEST SHREDDED CARROT RECIPES
From gloriousrecipes.com
MOROCCAN MILLET & ROASTED CARROT PILAF | THE FULL HELPING
From thefullhelping.com
GOLDEN RICE PILAF WITH SWEET SHREDDED CARROTS
From grimmwaycarrots.com
EASY RICE PILAF WITH PEAS AND CARROTS - THE MEDITERRANEAN …
From themediterraneandish.com
5/5 (22)Published Nov 19, 2021Servings 8Calories 282 per serving
SIMPLE VEGGIE RICE PILAF (WITH HOW TO VIDEO!) - ONE LOVELY LIFE
From onelovelylife.com
MOROCCAN CARROT AND ORANGE SALAD - VEGGIES SAVE THE DAY
From veggiessavetheday.com
BAKED CARROT-AND-LEEK PILAF - MARTHA STEWART
From marthastewart.com
MIDDLE EASTERN SHREDDED LAMB WITH CHICKPEA PILAF (RICE)
From recipetineats.com
10 BEST SHREDDED CARROTS SIDE DISH RECIPES | YUMMLY
From yummly.com
WILD RICE PILAF - JULIA'S ALBUM
From juliasalbum.com
SHREDDED CARROTS RECIPE - LOVE AND LEMONS
From loveandlemons.com
CHEESECAKE STUFFED CARROT BUNDT CAKE | RECIPETIN EATS
From recipetineats.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #rice #vegetables #stove-top #dietary #pasta-rice-and-grains #white-rice #long-grain-rice #carrots #equipment
You'll also love