Spring Carrots with Yellow Rice
Brighten your table with the vibrant flavors and colors of Spring Carrots with Yellow Rice, a stunning dish that pairs caramelized honey-glazed spring carrots with fragrant saffron-infused basmati rice. This recipe is a celebration of seasonal produce, featuring tender carrots sautéed in olive oil and flavored with cumin and black pepper for a sweet and savory balance. Meanwhile, the golden rice, enriched with turmeric and butter, adds a comforting depth of flavor and a pop of color to every bite. Finished with a sprinkle of fresh parsley, this dish is as visually appealing as it is delicious. Perfect for a spring gathering or weeknight dinner, it’s an easy recipe packed with wholesome ingredients and warming spices. Whether served as a vegetarian main course or as a side dish, Spring Carrots with Yellow Rice is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups fresh spring carrots
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup basmati rice
- 2 cups water
- 0.25 teaspoons saffron threads
- 0.5 teaspoons turmeric powder
- 2 tablespoons butter
- 2 tablespoons fresh parsley
Instructions
Peel the spring carrots and, if large, cut them into halves or quarters lengthwise. Keep smaller carrots whole for a nice presentation.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the carrots to the skillet and sauté for 5-7 minutes, stirring occasionally.
Drizzle the honey over the carrots, then sprinkle with ground cumin, 0.5 teaspoons of salt, and black pepper. Stir to coat evenly.
Reduce the heat to low, cover the skillet, and cook for another 5 minutes or until the carrots are tender but still slightly crisp. Set aside and keep warm.
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Stir in the rice, saffron threads, turmeric powder, and 1 tablespoon of butter.
Lower the heat to a simmer, cover the saucepan, and cook the rice for about 15-20 minutes, or until all the water is absorbed and the rice is tender.
Fluff the cooked rice with a fork and stir in the remaining 1 tablespoon of butter and 0.5 teaspoons of salt.
Plate the rice in a serving dish, then arrange the sautéed spring carrots on top or alongside.
Garnish with freshly chopped parsley and drizzle with an additional tablespoon of olive oil if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3028 mg | 132% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 79.2 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3219 mg | 68% | |
*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.
