Rice Pilaf Carrot & Almond

6 to 8
Medium
Side Dishes

Characteristics

Under 30 minutes Without peanuts Without nuts Without Eggs Low in Saturated Fat Dairy Free

Nutritional Facts Per Serving

290
Calories
7 g
Protein
48 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 6 to 8
  • Amount For Serving % Daily Value
  • Calories 290
  • Lipides 8 g
    • Saturated fat  1 g
  • Sodium  390 mg
  • Carbs 48 g
    • fiber  2 g
  • Protein 7 g

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 1/2 onion, finely diced
  • 1 cup (250 mL) coarsely grated carrot
  • 1 garlic clove, minced
  • 2 tsp (10 mL) finely chopped ginger
  • 2 cups (500 mL) long grain white rice
  • 1/2 cup (125 mL) whole almonds
  • 1/2 cup (125 mL) raisins
  • 3 1/4 cups (800 mL) chicken or vegetable broth
  • salt and pepper to taste
  • 2 tbsp (30 mL) chopped fresh parsley

Method

  1. Place 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.
  2. Fluff rice with a fork and mix in parsley before serving.

Tip: Instead of almonds, use unsalted, roasted cashews. Use dried cranberries in place of raisins.

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