Shredded Carrot Pilaf Food

BAKED RICE PILAF

Steps:

• In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.

CARROT PILAF

Steps:

• In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon-pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.

CARROT PILAF WITH CORIANDER CHUTNEY

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.

CARROT BROWN RICE PILAF

Steps:

• In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork.

EASY RICE PILAF WITH PEAS AND CARROTS

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.

SHREDDED CARROT PILAF

Steps:

• In a medium size saucepan, saute carrots and onion in butter until tender over about medium heat- about 5 minutes.
• Add rice and stir briefly to coat, about 1 minute.
• Add broth and lemon pepper, stirring to mix, then raise heat and bring it to a boil.
• Once it comes to boil, lower the heat, drop on the lid, and let simmer about 20 minutes or until liquid has absorbed and rice is tender.

BAKED SHREDDED CARROTS

Steps:

• Preheat oven to 325°. In a large bowl, combine carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter., Cover and bake 45-50 minutes or until carrots are crisp-tender.

THREE-GRAIN PILAF

Steps:

• In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned. , Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds.

CORIANDER COD WITH CARROT PILAF

Steps:

• Heat the grill pan to high, then line with double thickness foil and curl up the edges to catch the juices. Brush lightly with oil and put the cod on top. Sprinkle over the coriander, lemon zest and juice and drizzle with a little more of the oil. Season with salt and pepper, then grill for 10-12 mins until the fish flakes easily.
• Meanwhile, heat the remaining oil in a pan. Add the onion and cumin and fry for a few mins. Add the carrots and stir well, then stir in the rice until glistening. Add the stock and bring to the boil. Cover and cook gently for about 10 mins until the rice is tender and the stock absorbed. Spoon the rice onto 4 warm plates, top with cod and pour over the pan juices.

BROWN RICE AND CARROT PILAF

Steps:

• Melt butter in a 2 quart pan at med-high heat.
• Add onion and carrot and cook about 5 minutes.
• Stir in rice and cook until rice browns slightly.
• Add stock and seasonings.
• Cover and simmer until rice is tender, about 45 minutes.
• Stir in parsley and sprouts just before serving.

CHICKEN CARROT PILAF

Steps:

• In a large skillet, brown chicken strips in butter until no longer pink, about 8 to 10 minutes; remove from heat but keep warm.
• In the same skillet, add rice, carrots, onion, and red bell pepper, cooking and stirring, until rice is browned and onion is tender, about 15 minutes.
• Stir in chicken broth; place chicken strips over rice mixture.
• Bring to boil; reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
• Stir in parsley.
• Remove from heat and let stand for 5 minutes before serving.

AROMATIC PEAS AND CARROT PILAF FOR ONE

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!