Rice Pilaf with Carrots
Elevate your weeknight dinner with the simple elegance of Rice Pilaf with Carrots, a dish that combines the earthy sweetness of tender carrots with the delicate aroma of dried thyme and buttery long-grain rice. This recipe features a fragrant base of sautéed onions and toasted rice, simmered to perfection in chicken or vegetable broth for a light yet flavorful side dish. With just 10 minutes of prep time and wholesome ingredients like olive oil, fresh parsley, and spices, this easy pilaf is perfect for pairing with roasted meats, grilled vegetables, or as a stand-alone vegetarian delight. Packed with comforting flavors and ready in under 30 minutes, it's a crowd-pleaser you'll turn to time and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and finely chopped
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons dried thyme
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil and butter in a medium saucepan over medium heat until the butter melts and starts to foam.
Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Stir in the chopped carrots and cook for another 3-4 minutes until slightly tender.
Add the rice to the saucepan and stir to coat it in the oil and butter, toasting for 1-2 minutes until the rice becomes slightly opaque.
Pour in the chicken or vegetable broth, then stir in the salt, black pepper, and dried thyme.
Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and the flavors to meld.
Fluff the rice gently with a fork, sprinkle with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2984 mg | 130% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 12.3 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 772 mg | 16% | |
*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.
