Best 11 Carrot Pilaf Recipes

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.

CARROT RAISIN PILAF

Steps:

• In a saucepan, saute onion in butter until tender. Stir in the water, carrots, rice, raisins, bouillon, curry powder, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Sprinkle with almonds before serving.

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.

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.

RICE PILAF WITH CARROT AND GREEN PEAS

Steps:

• 1. Wash and soak rice for 15 minutes and then drain water.
• 2. combine all ingredients in a rice cooker (or in microwave proof bowl) and cook the pilaf as you would cook rice. Its extremely simple, delicious and healthy.
• 3. Make sure to add just sufficient water (not more not less) so that the pilaf is dry and tender. I would add around 1 & 1/2 cups of water with 1 cup rice. However, you might go with the rice cooking instructions as this might vary.

CARROT, TOMATO, AND SPINACH QUINOA PILAF WITH GROUND TURKEY

Steps:

• Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
• Pour water into the saucepan; add bouillon granules, black pepper, and thyme. Bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
• Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
• Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
• Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to medium-low. Stir black beans with the turkey; cook and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.

CHICKEN CARROT PILAF

Steps:

• In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm. In the same skillet, add the rice, carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender. , Stir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes 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.

30 MINUTE INDIAN CAULIFLOWER-CARROT-POTATO-PEA VEGETARIAN RICE PILAF

Steps:

• Part I - 5 minutes 1. In a deep pot, heat 3 Tbsp of butter, margarine or olive oil on high heat. 2. Add in chopped onions, 1 Tbsp turmeric, and 2 Tbsp pickled mango and fry until onions are light brown -- mash the pickled mango while frying. Part II 3. As the above mixture is frying, wash 2 cups of rice 5-times in cold water. 4. Add uncooked but washed rice into the the spicy mixture and stir. 5. Add 6 cups water, and keep on high heat. 6. Add in cauliflower, cubed cooked potato, tomato, carrots and frozen peas. If the final mixture is not completely covered in water, add more water. 7. Add 3 Tbsp salt, cover and bring to a boil. 8. As the mixture begins to boil, remove cover slightly to help steam escape, and reduce heat to low. 9. Let simmer for 15minutes or longer if needed (periodically taste to see if rice is cooked). Part III. 10. Once the mixture is cooked, stir in 2 Tbsp garam masala powder + 2 Tbsp fresh ginger and stir thoroughly. 11. Add salt to taste, and serve.

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!

CARROT-CUMIN PILAF

Steps:

• 1. Gently warm the vegetable broth, bay leaves and oregano sprigs in a saucepan over medium-low heat.
• 2. Heat 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.
• 3. Next add the Texmati rice and cumin seeds; cook until the rice is opaque and the cumin seeds are fragrant, about 4 minutes.
• 4. Stir in the carrot rounds and salt.
• 5. Pour 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.
• 6. Remove skillet from burner and set aside, covered for 10 minutes.
• 7. Taste and adjust seasoning if desired, fluff with fork and serve.