Creamy Rice Carrots Recipes

CREAMY CARROT RICE

Carrot juice, which replaces some of the broth in this recipe, adds a subtle sweetness that goes well with the nuttiness of the Parmesan cheese.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 40m

Number Of Ingredients 9

Creamy Carrot Rice image

Steps:

Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.
Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes.
Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.

Nutrition Facts : Calories 287 g, Fat 8 g, Protein 8 g

Ingredients

1 can reduced-sodium chicken broth, 14 1/2 ounces
1 cup carrot juice
2 tablespoons butter
1/2 small onion, finely chopped
Coarse salt and ground pepper
1 cup long-grain rice
1/4 cup dry white wine, (optional)
1/3 cup finely grated Parmesan cheese, plus more for serving
3 tablespoons chopped fresh parsley

CREAMED CARROTS

"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Creamed Carrots image

Steps:

In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.

Ingredients

3 pounds fresh carrots, cut into 1/4-inch slices
1 cup chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups half-and-half cream

MEATBALLS AND CREAMY RICE SKILLET SUPPER

Five ingredients, 30 minutes, one skillet...all you need to create a satisfying supper for your family!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 6

Meatballs and Creamy Rice Skillet Supper image

Steps:

In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.

Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 5 g, TransFat 1 g

Ingredients

3/4 cup uncooked regular long-grain white rice
1 can (10 3/4 oz) condensed cream of celery soup
2 cups water
1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 box (12 oz) frozen cooked Italian-style meatballs, thawed
Chopped fresh parsley, if desired

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

Ingredients

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

CREAMY RICE & CARROTS

This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 40 years, but it can be served anytime. It is very rich and quite delish. I never cooked this from a recipe, so when I wrote it down I had to experiment with the amounts. You may like it with more or less cream &/or butter &/or sugar. Try it like this and adjust if you need to. Bon Apetit. Prep Time: approx. 15 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 50 Minutes. Makes 12 servings.

Provided by gaylecca

Categories White Rice

Time 40m

Yield 6 1/2 cups, 6 serving(s)

Number Of Ingredients 8

Creamy Rice & Carrots image

Steps:

Simmer carrots in water with salt, onion and sugar for 10 minutes (simmer with lid on). Bring water to a boil (the water with carrots etc), add rice, stir, when returns to boil, turn stove down to simmer & cover the saucepan. Cook for 20 minutes without lifting the lid!
Add cream, butter and sugar to taste and consistency desired. Some people like it a little soupier than others or a little sweeter. Just season to taste.
Enjoy! Bon Appetit!

Ingredients

1/2 cup carrot, peeled and thinly sliced
1 teaspoon salt
1/4 cup onion, finely minced
2 cups water
1/2 cup half-and-half cream
1/2-3/4 cup butter (real butter)
1/4 cup sugar
1 cup rice (regular rice, not instant)

CARROT RICE

Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.

Provided by Anonymous

Categories Side Dish Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Carrot Rice image

Steps:

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Nutrition Facts : Calories 178.7 calories, Carbohydrate 30.1 g, Fat 4.8 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 34.3 mg, Sugar 1.7 g

Ingredients

1 cup basmati rice
2 cups water
¼ cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon minced fresh ginger root
¾ cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro

CREAMY CHICKEN AND CARROTS

Mushroom soup makes a creamy gravy for this tender chicken. "You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice," suggests Valma O'Neill of Utica, Michigan.

Provided by Taste of Home

Categories Dinner

Time 4h5m

Yield 2 servings.

Number Of Ingredients 5

Creamy Chicken and Carrots image

Steps:

Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.

Nutrition Facts : Calories 320 calories, Fat 8g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1/2 pound fresh baby carrots, cut in half lengthwise
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked rice, optional

CREAMY PARMESAN RICE

This quick and easy side dish can be made with ingredients you probably already have on hand. It's great served with chicken, pork chops or fish. -Angela McArthur, Snover, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Creamy Parmesan Rice image

Steps:

In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.

Nutrition Facts : Calories 221 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 1128mg sodium, Carbohydrate 42g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

Ingredients

2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/4 cup grated Parmesan cheese
2 teaspoons minced fresh parsley

RICE AND CARROT SOUP

I first sampled this colorful carrot soup at a local Victorian tea room and wouldn't leave until I had the recipe in hand. The chef was kind enough to share it with me so I could enjoy it anytime at home.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 4-5 servings.

Number Of Ingredients 9

Rice and Carrot Soup image

Steps:

In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly. , Transfer to a blender; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through.

Nutrition Facts : Calories 214 calories, Fat 16g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 903mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.

Ingredients

3/4 cup chopped onion
3 tablespoons butter, divided
3 cups chopped carrots
3 cups chicken broth
2 tablespoons uncooked long grain rice
1/2 cup heavy whipping cream
1 to 2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon white pepper

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Creamy Rice Carrots Recipes

CREAMY CARROT RICE

Carrot juice, which replaces some of the broth in this recipe, adds a subtle sweetness that goes well with the nuttiness of the Parmesan cheese.

CREAMED CARROTS

"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.

MEATBALLS AND CREAMY RICE SKILLET SUPPER

Five ingredients, 30 minutes, one skillet...all you need to create a satisfying supper for your family!

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.

CREAMY RICE & CARROTS

CARROT RICE

Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.

CREAMY CHICKEN AND CARROTS

Mushroom soup makes a creamy gravy for this tender chicken. "You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice," suggests Valma O'Neill of Utica, Michigan.

CREAMY PARMESAN RICE

This quick and easy side dish can be made with ingredients you probably already have on hand. It's great served with chicken, pork chops or fish. -Angela McArthur, Snover, Michigan

RICE AND CARROT SOUP

I first sampled this colorful carrot soup at a local Victorian tea room and wouldn't leave until I had the recipe in hand. The chef was kind enough to share it with me so I could enjoy it anytime at home.

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