Shredded Carrot Pilaf
Transform your meal routine with this vibrant and flavorful Shredded Carrot Pilaf, a stunning medley of fluffy long-grain rice, sweet shredded carrots, and aromatic spices like cumin, cinnamon, and turmeric. This easy-to-make dish is simmered to perfection, delivering a fragrant, golden-hued pilaf that’s as visually appealing as it is delicious. Enriched with a touch of butter and olive oil, and finished with fresh parsley and a splash of lemon juice, this versatile side pairs beautifully with roasted meats, grilled veggies, or can even stand alone as a light, wholesome main. Quick to prepare and irresistibly fragrant, this recipe is perfect for weeknight dinners or a vibrant addition to your next gathering. Keywords: Shredded Carrot Pilaf, spiced rice pilaf, carrot side dish, easy rice recipes, flavorful pilaf recipe.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 3 medium carrots
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Then, soak the rice in a bowl of water for 15 minutes. Drain and set aside.
Peel and shred the carrots using a box grater or a food processor. Set aside.
Finely dice the onion and chop the parsley. Measure out all the spices to prepare for cooking.
In a large skillet or saucepan with a lid, heat the butter and olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the shredded carrots, ground cinnamon, turmeric, salt, and black pepper. Cook for 2-3 minutes until the carrots start to soften.
Add the drained rice to the skillet and stir well to coat the grains with the spices and vegetables.
Pour in the 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 15 minutes.
Turn off the heat and let the pilaf sit, covered, for an additional 5 minutes to allow the steam to finish cooking the rice.
Remove the lid, fluff the pilaf gently with a fork, and stir in the chopped parsley and lemon juice for a fresh finish.
Serve warm as a side dish or a light main course, and enjoy!
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 17.3 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1116 mg | 24% | |
*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.
