Rice Pilaf With Carrots and Parsley
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup basmati rice
- 2cups water or stock (chicken or vegetable)
- 2tablespoons extra virgin olive oil
- 1small onion or 1 medium leek, finely chopped
- ¾pound carrots (2 large), peeled, cut in half lengthwise if large, and thinly sliced on the diagonal
- Salt to taste
- ½cup finely chopped flat-leaf parsley
Nutritional analysis per serving (6 servings)
182 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 3 grams protein; 436 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
- Step 3
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.
- Step 4
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.
- Advance preparation: The pilaf can be cooked ahead and reheated. After the 10-minute rest with the towel over the pan, spread in a lightly oiled 2-quart baking dish and allow to cool completely, uncovered. To reheat, cover with foil and place in a 325-degree oven for 20 minutes.
Private Notes
Comments
Very plain recipe. First off, you need to use Stock (not water as indicated as optional). Basmati is a good choice but use any rice you have on hand. I've done it with Jasmine and even converted. I think finely chopped veggies work better than having big chunks of vegetables in the pilaf. Chopped toasted nuts like pecans add a nice texture element. Whole pine nuts would work too. 1/2 poblano, Jalapeno or bell pepper kicks it up too. Reduced homemade stock works great.
So easy and so delicious! I followed the recipe exactly, using chicken stock and leeks. My 5 and 3 year old kept asking for more. I served it with pan seared grouper with a butter sauce and steamed broccolini. This will be my go to side/starch!
What a wonderful dish! I amended the recipe to included two celery stalks. I also cooked the rice first in my rice cooker before following the written recipe, and added (1/4 tsp. smoked cinnamon to the veggies as they were being cooked in the oil. When the dish was completed, I put it under the broiler for a few minutes to crisp up the surface and added a pinch of turmeric.
I served the pilaf with Chicken Shawarma, White Sauce, tomatoes, cucumbers, olives, and feta, and warmed pita.
Thyme Mushrooms Pine nuts or walnuts
I used Whole grain basmati that took way longer than 15 minutes to cook even though I soaked it and fried it with the veggies. By the time it cooked the veggies got really soft. Next time I would cook the rice 3/4 of the way in the veggie broth. In a skillet I would saute the leek, carrots, jalapeño, and add them just before the rice is done. We like our veggies a little crunchy. I also used peas (which I put in just before it was finished). It was good but it could be better.
I added lemon zest and some fresh dill to the parsley.- it was the ‘make ahead’ note that sold me, though - I made it the night before guests were coming, brought it to room temperature the next day, drizzled some melted butter and stock on it, then reheated it when the roast was finishing in the oven, left rice to continue heating while roast rested. Easy no fuss time saver!
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