Carrot Rice Food

CARROT RICE

Steps:

• Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• Heat butter in a skillet over medium heat.
• Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Stir in ginger, carrots, and salt.
• Reduce heat to low and cover to steam 5 minutes.
• When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

CARROT RICE

Steps:

• Finely chop the onion. Grate the garlic cloves. Keep them separated.
• Heat the oil in a heavy-bottomed pan. Cook the onions for about 2 minutes until slightly translucent.
• Add the garlic and curry powder and stir continuously for 1 minute.
• Add the rice and the grated carrots and stir for 1 minute until everything is well mixed.
• Pour in the vegetable broth, stir, cover the pot. Bring to a boil, lower the heat and simmer for about 10-12 minutes until the rice is cooked and the liquid is absorbed. Check the rice.
• Leave, covered, for 5 minutes.
• Carefully, mix in the butter until melted. Fluff with a fork and serve.

CARROT RICE RECIPE

Steps:

• Wash and soak rice for about 20 minutes. While the rice soaks, prepare the veggies mentioned in the ingredients list. After 20 mins drain the rice and set aside.
• Bring 2 cups water to a rolling boil, add drained rice and cook covered on a low heat until fully done. Fluff with a fork and cool completely. To cook in a pressure cooker, cook for 1 whistle with 1¾ cups water. You can also cook in an instant pot for 6 mins with 1¼ cups water.
• Heat a pan with oil and add cumin, cardamoms, cinnamon and bay leaf.
• When they begin to splutter, add onions and saute until transparent or golden.
• Saute ginger garlic paste till the raw smell goes away. Add carrots and saute for one to two minutes. Sprinkle salt and cook till carrot is slightly tender.
• Add spice powders - chili powder, garam masala and mint or coriander leaves. Stir and saute for a minute for the raw smell of chili powder to go away.
• Cover and cook on a low heat for 1 to 2 mins.
• Add cooked and cooled rice and sprinkle very little salt.
• Mix everything well and squeeze in some lemon if you like. Taste test and add more salt if needed.
• Garnish carrot rice with toasted cashews. Serve with a Raita.

CARROT RICE

Steps:

• Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

YELLOW RICE AND CARROTS

Steps:

• Heat the olive oil. Add the spices, carrots and rice and saute for a couple of minutes, stirring continuously until the rice is translucent.
• Add the broth, cover and simmer over low heat for 15 minutes or until the rice is tender and has absorbed all of the water. Season to taste with salt and pepper and keep off heat, covered, until the tuna is completed.

CARROTS AND RICE

Steps:

• In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
• Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

SMOKY SPICED CARROT RICE RECIPE BY TASTY

Steps:

• In a food processor, pulse the carrots until they reach your desired "rice" consistency.
• In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.
• Add carrot rice, salt, pepper, garlic powder and paprika, and cook until the tender, stirring occasionally.
• Garnish with parsley.
• Enjoy!

CREAMY CARROT RICE

Steps:

• Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.
• Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes.
• Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.

CARROT RICE WITH PEANUTS

Steps:

• Combine rice and water in a medium saucepan.
• Bring to a boil over high heat.
• Reduce heat to low, cover with lid, and allow to steam until tender/cooked (about 20 minutes).
• While rice is cooking, pulverize peanuts in a blender and set aside.
• Melt butter in a large skillet over medium-high heat.
• Saute onions until golden brown.
• Stir in ginger, carrots, and salt to taste.
• Reduce heat to low and cover to steam 5 minutes.
• Stir in pepper and peanuts.
• When rice is done, add it to the skillet and stir gently to combine with other ingredients.
• Garnish with chopped cilantro and serve hot.

CARROT RICE CASSEROLE

Steps:

• Melt butter.
• Add grated carrots and onions; saute for 3-4 minutes.
• Stir in cheese, cooked rice and eggs.
• Pour the mixture into a greased 11x13 baking dish.
• Bake @ 350 for 20 minutes.