Carrot And Rice Pilaf Dehydrated Mix Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RICE PILAF WITH CARROTS AND PARSLEY

Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7



Rice Pilaf With Carrots and Parsley image

Steps:

  • Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
  • Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
  • Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
  • Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams

1 cup basmati rice
2 cups water or stock (chicken or vegetable)
2 tablespoons extra virgin olive oil
1 small onion or 1 medium leek, finely chopped
3/4 pound carrots (2 large), peeled, cut in half lengthwise if large, and thinly sliced on the diagonal
Salt to taste
1/2 cup finely chopped flat-leaf parsley

CARROT BROWN RICE PILAF

This versatile, colorful dish complements a variety of meats or other vegetarian entrees. To give this dish a crunchy texture and additional flavor and protein, stir in 2 cups of bean sprouts just before serving. -Paulette Cross, Lowville, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 8



Carrot Brown Rice Pilaf image

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.

Nutrition Facts : Calories 231 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 551mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

1 large onion, finely chopped
2 medium carrots, shredded
1 tablespoon butter
1 cup uncooked brown rice
2-1/2 cups vegetable stock
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

CARROT PILAF

Featuring shredded carrots and rice, this eye-catching recipe was the perfect addition to a "carrot patch" luncheon I once hosted.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6



Carrot Pilaf image

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.

Nutrition Facts : Calories 137 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

1 cup shredded carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1 teaspoon lemon-pepper seasoning

CARROTS AND RICE

Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 25 years, but it can be served anytime. It is very rich and quite delish.

Provided by Gayle Frazier

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 12

Number Of Ingredients 8



Carrots and Rice image

Steps:

  • In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
  • Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 36.3 g, Cholesterol 38 mg, Fat 14.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 513.6 mg, Sugar 8.9 g

1 cup sliced carrots
3 tablespoons minced onion
4 ½ cups water
2 teaspoons salt
2 cups uncooked long grain white rice
½ cup white sugar
1 cup half-and-half cream
¾ cup butter

CARROT PILAF WITH CORIANDER CHUTNEY

Try this healthy pilaf filled for an easy midweek meal. With cashew nuts, veg and spices, it's not only tasty but budget-friendly too. Top with coriander chutney

Provided by Anna Glover

Categories     Dinner

Time 50m

Number Of Ingredients 14



Carrot pilaf with coriander chutney image

Steps:

  • Heat the oil in a large pan that has a tight-fitting lid. Fry the onions with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.
  • Add half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander, a good pinch of salt and grinding of black pepper. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.
  • Meanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a spoonable sauce.
  • When all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, reserved coriander and remaining cashews to serve.

Nutrition Facts : Calories 489 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium

2 tbsp rapeseed oil
1 large onion, finely sliced
2 tbsp grated ginger
2 green chillies, sliced
2 garlic cloves, crushed
2 tsp coriander seeds, crushed
4 cardamom pods, bruised
½ cinnamon stick
1 tbsp garam masala
400g carrots, peeled and ½ coarsely grated, ½ sliced on an angle
300g basmati rice, rinsed well
600ml hot vegetable stock
large bunch of coriander, finely chopped (stalks included)
60g cashews, toasted and chopped

BASMATI RICE PILAF WITH CAULIFLOWER, CARROTS AND PEAS

Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, side dish

Time 1h15m

Yield Serves 6

Number Of Ingredients 18



Basmati Rice Pilaf With Cauliflower, Carrots and Peas image

Steps:

  • Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time). Drain.
  • In a large, heavy saucepan melt butter over medium high heat and add rice. Cook, stirring, until grains are coated with butter, 2 to 3 minutes. Add 2 cups water and salt to taste (I use about 3/4 teaspoon). Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed. Do not lift lid or stir rice during this time. Remove from heat, remove lid and place a dish towel over the pan. Return lid and let sit undisturbed for 15 minutes.
  • Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together. Add remaining 3/4 cup water and bring to a simmer. Simmer over medium heat for 5 minutes. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated. If there is more than a tablespoon of water in the pan, drain.
  • Transfer rice to a large bowl or a large buttered or oiled baking dish. Stir toasted pine nuts and the vegetable and spice mixture into the rice. Add wild rice and toss together. Taste and adjust seasoning. If not serving right away, cover baking dish with foil. Reheat in a 325-degree oven for about 20 minutes.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 10 grams, TransFat 0 grams

1 cup basmati rice
1 1/2 tablespoons unsalted butter
2 3/4 cups water
Salt to taste
2 tablespoons extra virgin olive oil
2 shallots or 1 small onion, finely chopped
1 cup diced carrots
6 ounces cauliflower, broken into very small florets (2 cups)
2 tablespoons chopped fresh dill or parsley
1/2 teaspoon freshly ground cardamom seeds (from green cardamom pods)
1/2 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 teaspoon sugar
Freshly ground black pepper to taste
1/3 cup currants, sultanas, golden or black raisins, soaked for 20 minutes in hot water and drained
1/2 to 1 cup frozen peas (to taste)
3 tablespoons pine nuts, toasted until golden
3/4 cup cooked wild rice (about 1/3 cup uncooked)

More about "carrot and rice pilaf dehydrated mix recipes"

EASY VEGETABLE RICE PILAF - COUNTRYSIDE CRAVINGS
Web Jun 8, 2018 How To Make Easy Rice Pilaf Step 1: Combine ingredients Add butter, onions, and carrots to a heated saucepan. Stir frequently …
From countrysidecravings.com
5/5 (1)
Total Time 30 mins
Category Side Dish
Calories 288 per serving
  • Heat a medium saucepan over medium heat. Add butter, onion, and carrot. Cook stirring frequently until slightly softened (about 3-5 minutes). Stir in garlic and cook for 30 seconds. Stir in rice and cook stirring frequently until edges become slightly translucent (about 3-5 minutes).
  • Add broth and bring to a boil. Reduce heat to a simmer and cover with a tight fitting lid. Simmer for 15 minutes without lifting the lid. Remove from heat and let stand 5 minutes without lifting the lid, then fluff with a fork and add the peas.
easy-vegetable-rice-pilaf-countryside-cravings image


ONE POT RICE PILAF WITH CARROTS - AHEAD OF THYME
Web Jul 9, 2020 How to Make the Best Rice Pilaf with Carrots (Three Ways) Prepare rice. Place the rice in a large bowl and rinse 3 to 4 times with …
From aheadofthyme.com
5/5 (1)
Total Time 50 mins
Category Rice
Calories 288 per serving
  • Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch from the rice. You can also pre-soak rice in water for 30 minutes. This helps the cook rice faster and yields a better texture.
  • Heat olive oil in a Dutch oven or cooking pot over medium high heat for 1 minute. Add onion, carrot, garlic and dill. Sauté for 3 minutes until you start to smell the aroma from the herbs.
  • Drain the rice in a strainer and add it in the Dutch oven or pot. Stir well to combine rice with vegetables and herbs. Add vegetable stock, Italian seasoning and salt. Mix well and bring to a boil.
  • Add halved potatoes on top and coat with the stock to allow them to soak in the wonderful flavour.
one-pot-rice-pilaf-with-carrots-ahead-of-thyme image


CARROT RICE PILAF RECIPE - RECIPEZAZZ.COM
Web Jan 8, 2014 Step 1. In a large skillet, saute carrots and onion in butter, until tender.
From recipezazz.com
carrot-rice-pilaf-recipe-recipezazzcom image


GARLIC HERB RICE PILAF RECIPE - I WASH YOU DRY
Web Oct 13, 2020 This buttery Garlic Herb Rice Pilaf Recipe is fluffy, full of flavor and ready in just 20 minutes.. We love pairing this aromatic rice side dish with baked chicken, roasted turkey, or a nice beef tenderloin.. When …
From iwashyoudry.com
garlic-herb-rice-pilaf-recipe-i-wash-you-dry image


RICE PILAF WITH NUTS AND DRIED FRUIT | RECIPETIN EATS
Web Oct 24, 2018 Rice pilaf is straight forward to make. Toast the nuts to bring out the flavour. Sauté onion and garlic in butter, then add the rice, broth, spices and fruit. But here are my tips for how to make the best rice pilaf …
From recipetineats.com
rice-pilaf-with-nuts-and-dried-fruit-recipetin-eats image


CARROT RICE RECIPE | CARROT PILAF RECIPE - INDIAN VEGGIE …
Web Feb 8, 2023 How to Make Carrot Rice Heat oil/ ghee in a Kadai. Add whole spices, and saute for a few seconds or till aromatic. Then add mustard seeds and cumin seeds. Let them splutter. Add green chilies, …
From indianveggiedelight.com
carrot-rice-recipe-carrot-pilaf-recipe-indian-veggie image


WILD RICE PILAF RECIPE (ONE-POT, VEGAN & GF)
Web Jan 6, 2021 Add in onion, carrots, and celery and saute until softened, 4-5 minutes. Stir in mushrooms and cook, stirring frequently, for about 5-7 minutes. Add in garlic and saute for 30 seconds. Stir in wild rice blend, …
From foolproofliving.com
wild-rice-pilaf-recipe-one-pot-vegan-gf image


RICE PILAF - TASTES BETTER FROM SCRATCH
Web Oct 26, 2022 Toast Rice: Rinse rice very well in a fine mesh strainer, then drain. Melt the butter in a medium saucepan over medium heat. Add rice and cook, stirring often, until lightly golden. Add Rice Pilaf Seasoning: …
From tastesbetterfromscratch.com
rice-pilaf-tastes-better-from-scratch image


EASY RICE PILAF WITH PEAS AND CARROTS - THE MEDITERRANEAN …
Web Nov 19, 2021 Cook for 15 to 20 minutes, until the rice is cooked through and has absorbed all the liquid. There should be no excess liquid in the pan. Allow the rice to rest before …
From themediterraneandish.com
5/5 (21)
Calories 282 per serving
Servings 8


CARROT ZUCCHINI RICE PILAF RECIPE | MY GINGER GARLIC KITCHEN
Web Oct 30, 2022 Add grated carrot, grated zucchini, salt and sauté for 5 minutes. Add curry powder, garam masala powder, and mix well. Add drained rice, and 2 cups of hot water. …
From mygingergarlickitchen.com


WILD RICE PILAF WITH CRANBERRIES, CARROTS AND PECANS
Web Dec 30, 2019 Drain rice in mesh strainer to remove excess liquid and return to pot. Melt butter/oil in a large non-stick skillet on medium, and fry the onions and carrots for about …
From haylskitchen.com


BASMATI RICE WITH CARROTS RECIPE - THE SPRUCE EATS
Web Feb 7, 2023 Cook, sautéing frequently, sauté until both the onion and carrot are soft, about 5 minutes more. Stir in the sugar. Add the rice, salt, and boiling water. Cover, …
From thespruceeats.com


BASMATI RICE PILAF WITH DRIED FRUIT AND ALMONDS
Web May 20, 2021 Place the rice in a fine mesh strainer set over a bowl and let drain. Melt the butter in a medium pot. Add the onions and cook over gentle heat until soft and …
From onceuponachef.com


CARROT RICE RECIPE - SWASTHI'S RECIPES
Web Feb 22, 2023 1. Rinse 1 cup rice well a few times and cook it al dente. Do not make the rice mushy. If cooking in a pot pour 2 cups water and add the rinsed & drained rice. …
From indianhealthyrecipes.com


EASY CARROT RICE (ONE POT RICE SIDE DISH) - WHERE IS MY SPOON
Web Sep 19, 2020 250 g/ 8.8 oz/ 2 ½ cups grated carrots 600 ml/ 20 fl.oz/ 2 ½ cups vegetable broth 1 heaped tablespoon butter Instructions Finely chop the onion. Grate the garlic …
From whereismyspoon.co


MICROWAVE CHICKEN PILAF RECIPE - BBC FOOD
Web Method. Mix the chicken, white spring onions, garlic, oil, rice, cumin and chillies together in a large microwavable bowl, stirring until the rice is coated in oil. Pour over the hot stock …
From bbc.co.uk


RICE & LENTIL PILAF RECIPE - COOK WITH CAMPBELLS CANADA
Web Directions. Heat oil in a 10" (25 cm) skillet over medium heat. Add carrots,celery,onion and garlic and cook until vegetables are tender. Stir broth,lentils and rice into vegetables and …
From cookwithcampbells.ca


Related Search