Carrot Rice Pilaf
Elevate your weeknight meals with this vibrant and aromatic Carrot Rice Pilaf, a simple yet sophisticated dish that combines the earthy sweetness of grated carrots with the fragrant warmth of cumin, cinnamon, and bay leaf. Perfectly fluffy Basmati rice forms the base of this one-pot wonder, gently cooked in vegetable broth for enhanced flavor. A quick sauté of onions and garlic adds depth, while a final garnish of fresh parsley or cilantro brings a burst of freshness to every bite. Ready in just 40 minutes, this easy recipe is a delightful side dish for roasted meats or curries, but it also shines as a vegetarian main when paired with a crisp salad. With its bold spices and vibrant color, Carrot Rice Pilaf is a healthy, gluten-free option that’s as visually stunning as it is delicious. Add a squeeze of lemon for a tangy finish and make this your new go-to pilaf recipe!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 medium Carrots, grated
- 2 tablespoons Unsalted butter or cooking oil
- 1 small Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin seeds
- 1 piece Cinnamon stick
- 1 leaf Bay leaf
- 1.5 cups Vegetable broth or water
- 2 tablespoons Fresh parsley or cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon juice (optional)
Instructions
Rinse the Basmati rice under cold water until the water runs clear. Drain and set aside.
Heat the butter or cooking oil in a medium saucepan over medium heat.
Add the cumin seeds, cinnamon stick, and bay leaf, and sauté them until they become fragrant, about 30 seconds.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until aromatic.
Add the grated carrots and sauté for 2-3 minutes, stirring occasionally.
Stir in the rinsed rice, ensuring each grain is evenly coated in the butter and spices. Cook for 1-2 minutes to lightly toast the rice.
Pour in the vegetable broth or water, and stir in the salt and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for 15-18 minutes or until the liquid is completely absorbed and the rice is tender.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Gently fluff the pilaf with a fork, discarding the cinnamon stick and bay leaf.
Garnish with chopped parsley or cilantro and a squeeze of lemon juice, if desired.
Serve warm as a side dish or light main course.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.0 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 882 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
