Rice Pilaf Carrot & Almond

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 6 to 8

Ingredients

  1. 2 tbsp (30 mL) olive oil
  2. 1/2 onion, finely diced
  3. 1 cup (250 mL) coarsely grated carrot
  4. 1 garlic clove, minced
  5. 2 tsp (10 mL) finely chopped ginger
  6. 2 cups (500 mL) long grain white rice
  7. 1/2 cup (125 mL) whole almonds
  8. 1/2 cup (125 mL) raisins
  9. 3 1/4 cups (800 mL) chicken or vegetable broth
  10. salt and pepper to taste
  11. 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.