Rice Pilaf Carrot & Almond
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
½ onion, finely diced
1 cup coarsely grated carrot
1 garlic clove, minced
2 tsp finely chopped ginger
2 cups long grain white rice
½ cup whole almonds
½ cup raisins
3 ¼ cups chicken or vegetable broth
salt and pepper to taste
2 tbsp chopped fresh parsley
2 tbsp olive oil
½ onion, finely diced
1 cup coarsely grated carrot
1 garlic clove, minced
2 tsp finely chopped ginger
2 cups long grain white rice
½ cup whole almonds
½ cup raisins
3 ¼ cups chicken or vegetable broth
salt and pepper to taste
2 tbsp chopped fresh parsley
Directions
1Place the oil in saucepan set over medium heat. Stir in onion, carrot, garlic and ginger and cook until softened, about 3 min. Add rice and cook, stirring, 2 min. Stir in almonds, raisins and broth. Season with salt and pepper. Bring to a boil. Cover and reduce heat to low for 15 min., or until rice is tender.
2Fluff rice with a fork and mix in parsley before serving.
Tips
1
Instead of almonds, use unsalted, roasted cashews. Use dried cranberries in place of raisins.
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Personal Note
Personal Note