carrot-cumin pilaf
(1 rating)
'Cowgirl's Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch' by Paula Disbrowe. Standard Texmati or Indian Basmati can be substituted for brown Texmati rice.
(1 rating)
yield
6 -8
prep time
25 Min
cook time
55 Min
method
Stove Top
Ingredients For carrot-cumin pilaf
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2 cvegetable broth or chicken broth
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2fresh bay leaves
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2fresh oregano sprigs
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2 Tbspolive oil
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2 mdshallots, peeled and finely minced
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1 cbrown texmati rice (read recipe intro)
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1 1/4 tspcumin seeds
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1 mdcarrot, sliced into thin rounds (thicker slices if using brown rice)
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1/2 tspsalt
How To Make carrot-cumin pilaf
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1Gently warm the vegetable broth, bay leaves and oregano sprigs in a saucepan over medium-low heat.
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2Heat up the olive oil in a large deep skillet over medium heat. Add the minced shallots, cooking until softened and lightly golden, about 3-4 minutes.
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3Next add the Texmati rice and cumin seeds; cook until the rice is opaque and the cumin seeds are fragrant, about 4 minutes.
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4Stir in the carrot rounds and salt.
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5Pour the warmed broth into the rice mixture. Stir, bring to a BOIL, cover and reduce heat to a simmer. If using brown Texmati rice, you will have to cook the rice for about 45-50 minutes. If using standard Texmati or basmati, cook for about 20 minutes.
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6Remove skillet from burner and set aside, covered for 10 minutes.
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7Taste and adjust seasoning if desired, fluff with fork and serve.
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