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
EASY RICE PILAF WITH PEAS AND CARROTS
Rice pilaf with fluffy basmati rice, warming spices, and aromatics is a delicious way to take plain ol' rice to the next level! Perfect for busy weeknights as it comes together in just 30 minutes!
Provided by Suzy Karadsheh
Number Of Ingredients 15
Steps:
- Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
- In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
- Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
- Allow the rice about 5 to 10 minutes to rest before serving.
- Serve with the nuts and raisins on top.
Nutrition Facts : Calories 282.4 kcal, Carbohydrate 48.1 g, Protein 6.6 g, Fat 7.4 g, SaturatedFat 0.7 g, Sodium 18.1 mg, Fiber 3.4 g, Sugar 2.8 g, UnsaturatedFat 6 g, ServingSize 1 serving
BASMATI RICE PILAF WITH CAULIFLOWER, CARROTS AND PEAS
Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 1h15m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time). Drain.
- In a large, heavy saucepan melt butter over medium high heat and add rice. Cook, stirring, until grains are coated with butter, 2 to 3 minutes. Add 2 cups water and salt to taste (I use about 3/4 teaspoon). Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed. Do not lift lid or stir rice during this time. Remove from heat, remove lid and place a dish towel over the pan. Return lid and let sit undisturbed for 15 minutes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together. Add remaining 3/4 cup water and bring to a simmer. Simmer over medium heat for 5 minutes. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated. If there is more than a tablespoon of water in the pan, drain.
- Transfer rice to a large bowl or a large buttered or oiled baking dish. Stir toasted pine nuts and the vegetable and spice mixture into the rice. Add wild rice and toss together. Taste and adjust seasoning. If not serving right away, cover baking dish with foil. Reheat in a 325-degree oven for about 20 minutes.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 10 grams, TransFat 0 grams
SPICED CARROT, CHICKPEA & ALMOND PILAF
A one-pot rice dish with North African flavours that works equally well as a side or main
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a lidded casserole dish. Add the onions and cook for 8 mins, until soft. Tip in the carrots, harissa and rice and stir for a couple of mins. Pour over the stock, bring to the boil, then cover with the lid and simmer for 10 mins.
- Fork through the chickpeas and cook gently for 3-5 mins more, until the grains of rice are tender and all the liquid has been absorbed. Season, turn off the heat, cover and leave to sit for a few mins.
- Sprinkle the almonds over the rice mixture and serve with a dollop of yogurt.
Nutrition Facts : Calories 543 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
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
RICE PILAF WITH CARROT AND GREEN PEAS
This is a quick and healthy rice recipe. I generally like to prepare this sometimes for dinner to things simple. Any chicken curry or other dishes like chilli chicken (I will post this recipe sometimes later when I prepare it), some lentils (I will post lentil recipes later too) will go with this.
Provided by Ruma Chak
Categories Other Main Dishes
Time 20m
Number Of Ingredients 9
Steps:
- 1. Wash and soak rice for 15 minutes and then drain water.
- 2. combine all ingredients in a rice cooker (or in microwave proof bowl) and cook the pilaf as you would cook rice. Its extremely simple, delicious and healthy.
- 3. Make sure to add just sufficient water (not more not less) so that the pilaf is dry and tender. I would add around 1 & 1/2 cups of water with 1 cup rice. However, you might go with the rice cooking instructions as this might vary.
AROMATIC PEAS AND CARROT PILAF FOR ONE
This is my very own, 100% original recipe for an authentic Indian "pulao". The word "pilaf" is distortion of the word "pulao" which simply means a rice dish cooked with veggies and spices. This tastes great with a spicy raita, or with plain yogurt. Using margarine makes this a vegan.
Provided by Anu_N
Categories One Dish Meal
Time 50m
Yield 1 main dish serving, 1-2 serving(s)
Number Of Ingredients 14
Steps:
- Wash the rice well; drain.
- Melt butter/margarine/ghee in a saucepan over low to medium heat.
- Saute garlic paste/powder/minced garlic in butter for about 15 seconds, then add the chopped onions and saute until browned, about 5-10 minutes.
- Add the rice, cumin seeds, bay leaf, cinnamon stick, peppercorns, and cloves to the onion-garlic mixture and saute for 10-15 minutes or until the rice is evenly browned.
- Now add carrots, peas, salt, and water, stir, bring to a boil, cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 15-20 minutes.
- Uncover and evaporate excess water if any, remove from flame, and fluff up with a fork.
- Season with extra salt and pepper, if necessary, and serve hot!
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Aromatic Peas and Carrot Pilaf for One
Aromatic peas and carrot pilaf for one is a delicious and healthy meal that can be prepared easily at home with minimal effort. This recipe is perfect for those who live alone and want something filling, healthy, and satisfying without having to prepare a large meal. The fragrant spices and crunchy vegetables make this dish an explosion of flavors that tantalize the taste buds.
What are the Ingredients?
Here are the ingredients required to prepare the aromatic peas and carrot pilaf for one:
- 1/2 cup Basmati rice
- 1 cup water
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/4 cup peas
- 1/4 cup grated carrot
- 1 tablespoon chopped cilantro
How to Make Aromatic Peas and Carrot Pilaf for One?
Step 1: Rinse the rice.
Rinse the basmati rice until the water runs clear to remove any excess starch. Soak the rice for 30 minutes in water and then drain.
Step 2: Heat oil in a pan.
Take a small pan and heat one tablespoon of vegetable oil on medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Step 3: Add the spices.
Add the coriander powder, turmeric powder, and red chili powder to the pan and mix well with the cumin seeds.
Step 4: Add rice.
Add the drained rice to the pan and mix well with the spices. Stir for about two minutes or until the rice is well coated with the spices.
Step 5: Add water and salt.
Add one cup of water and half a teaspoon of salt to the pan and stir well. Increase the heat to high and let the water come to a boil.
Step 6: Add the veggies.
Once the water starts boiling, bring the heat down to low and add the peas and grated carrot. Stir well and cover the pan with a lid. Let it cook for 10 minutes.
Step 7: Check the rice.
After 10 minutes, check the rice by poking it with a fork. If the rice is cooked and there is no more water left in the pan, switch off the heat.
Step 8: Garnish with cilantro.
Garnish the aromatic peas and carrot pilaf with chopped cilantro before serving.
Why is Aromatic Peas and Carrot Pilaf for One Healthy?
Aromatic peas and carrot pilaf for one is a healthy meal that is loaded with essential vitamins and minerals. The vegetables in this dish are rich in nutrients, such as vitamin A, vitamin C, and fiber. The basmati rice used in this recipe is high in fiber and protein, which aids in digestion and weight management.
The spices used in the recipe, such as cumin, coriander, and turmeric, are known for their anti-inflammatory and antioxidant properties. Therefore, this dish helps boost your immunity and keeps your body healthy.
Conclusion
Overall, aromatic peas and carrot pilaf for one is a nutritious and flavorful meal that can be made quickly and easily. This dish is perfect for those who live alone and want a healthy and filling meal without putting in too much effort. The aroma of the spices and the crunchiness of the veggies make this dish a delight for the senses.
When you're cooking for one, it can be difficult to come up with flavorful and interesting dishes. That's where aromatic peas and carrot pilaf comes in. This dish is a delicious and nutritious side dish that can stand on its own or be paired with a protein. Here are some valuable tips to keep in mind when making this dish.
Tip #1: Use High-Quality Rice
The foundation of any pilaf is the rice. It's important to use high-quality rice that can absorb flavorful liquids and cook evenly. Long-grain white rice is the best choice for this recipe because of its great texture and ability to absorb the aromatics.
Tip #2: Toast the Rice
Before cooking the rice, it's important to toast it in oil or butter. This step adds a nutty flavor to the dish and helps the rice absorb the flavor of the aromatics.
Tip #3: Customize the Aromatics
The aromatic vegetables and spices are what give this dish its unique flavor. The classic aromatics for peas and carrot pilaf are onion, garlic, and cumin. However, you can customize the dish to your liking by using different vegetables and spices. For example, try adding chopped bell peppers, diced tomatoes, or chili powder for a Southwestern twist.
Tip #4: Add Flavorful Liquids
Add flavorful liquids to the pilaf to give it depth of flavor. Chicken or vegetable broth are classic choices, but you can also use water mixed with bouillon or add a splash of white wine.
Tip #5: Don't Overcook the Vegetables
When cooking the peas and carrots, it's important not to overcook them. This can result in mushy vegetables that don't add to the texture of the dish. Aim for crisp-tender vegetables that still have some crunch.
Tip #6: Top with Herbs and Nuts
Before serving the dish, top it with fresh herbs and toasted nuts. This adds a pop of freshness and crunch to the dish. Parsley, cilantro, and toasted almonds or pine nuts are great choices.
Tip #7: Store Leftovers Properly
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat the pilaf in the microwave or on the stovetop with a splash of broth or water.
Conclusion
Aromatic peas and carrot pilaf is a flavorful and nutritious side dish that you can easily make for one. Keep these tips in mind when making the dish to ensure that it turns out perfectly every time.