JEWELED RICE PILAF WITH CARROTS
Steps:
- Preheat the oven to 450°. Spread the almonds in a pie plate. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Roast the carrots until golden and tender, about 15 minutes. While the carrots are cooking, toast the almonds until golden, 3 to 4 minutes; let cool. Meanwhile, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Add the leeks and angel hair pasta, season with salt and pepper and cook over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in the rice, saffron and cinnamon stick and cook, stirring, until the rice is golden, about 3 minutes. Stir in the broth and bring to a simmer. Cover the rice and cook over low heat until all of the broth has been absorbed, about 25 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes. Fluff the rice and stir in the carrots, toasted almonds, lemon juice, olives and parsley. Transfer the rice to a bowl and serve with lemon wedges. MAKE AHEAD The rice can be refrigerated overnight and rewarmed before serving.
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official Praize mighty
[email protected]Overall, this is a great recipe for a flavorful and colorful pilaf. I would definitely recommend it to others.
Anthony Hagan
[email protected]This recipe was a little too time-consuming for me. I think I'll try a different pilaf recipe next time.
Saim Ahmad
[email protected]I'm not sure what went wrong, but my pilaf turned out mushy. I think I might have added too much water.
Prabina Kharel
[email protected]This pilaf is so easy to make and it always comes out perfect. It's a great recipe for busy weeknights.
rg_pyscho_bOy pyscho
[email protected]I love the combination of sweet and savory in this dish. It's the perfect balance of flavors.
jorge saravia
[email protected]This recipe is a great way to add some color and flavor to your rice.
Evelyn Muradza
[email protected]I've made this pilaf several times now and it's always a hit. It's the perfect side dish for any meal.
Praise Godday
[email protected]I'm a beginner cook and this recipe was easy to follow. The pilaf turned out great!
pravin mishra
[email protected]This dish was a great way to use up leftover rice. It was quick and easy to make, and it tasted delicious.
Tyrese Stephens
[email protected]This pilaf was a bit bland for my taste. I think I'll add some more spices next time.
sandesh gyawali
[email protected]I loved the combination of flavors in this dish. The nuts and dried fruits added a nice touch.
Spy Originals
[email protected]The instructions were a little unclear, but I figured it out and the pilaf turned out great.
Gul Nawab
[email protected]This recipe is a keeper! I'll definitely be making it again.
Kehinde Femi
[email protected]I'm not a huge fan of pilaf, but this recipe changed my mind. It was so flavorful and delicious.
shoukatkhan shoukatkhan
[email protected]I added some extra vegetables to this recipe, like chopped carrots and celery, and it turned out great!
Orhan Islam
[email protected]This is my go-to recipe for pilaf. It's so easy to make and always comes out perfect.
Christopher F Medina
[email protected]I made this for a potluck and it was gone in minutes! Everyone loved it.
Mahmoud Aboeldahab
[email protected]This dish was a little too sweet for my taste, but I think that's just personal preference. Otherwise, it was a great recipe.
Serenity Couture
[email protected]I've made this pilaf several times now and it's always a crowd-pleaser. It's so easy to make and the results are always delicious.
Katlego Mokgehle
[email protected]This jeweled rice pilaf was a hit at our dinner party! The colors were vibrant and the flavors were amazing. I especially loved the hint of sweetness from the dried fruits.