Carrot Rice Pilaf

Name: Carrot Rice Pilaf
Prep time: 5 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 1 cup basmati or jasmine rice; 2 cups chicken or vegetable stock; 2 Tablespoons butter; 1 small sweet onion, finely chopped; 2 cups carrots, thinly sliced; 1/4 teaspoons sea salt; 1/3 cup celery leaves, chopped; 1 teaspoon thyme

By Leslie Blythe Rice, Side dish Boiling, Sautéing, Simmering

July 13, 2015

This Carrot Rice Pilaf is a very simple, yet delicious side dish. The carrots and celery leaves make it look so colorful.

Prep: 5 mins
Cook: 45 mins
Yields: 6 Servings

Ingredients

1 cup basmati or jasmine rice

2 cups chicken or vegetable stock

2 Tablespoons butter

1 small sweet onion, finely chopped

2 cups carrots, thinly sliced

1/4 teaspoons sea salt

1/3 cup celery leaves, chopped

1 teaspoon thyme

Directions

1Preheat a large skillet that has a lid over medium heat.

2Add butter, onions, carrots and celery leaves and sauté for 4 minutes or until the onions start to get soft.

3Push the onion mixture to the side of the pan and add rice and sauté stirring frequently until the rice starts to turn a little brown, about 3 minutes.

4Add stock, salt and thyme to the hot pan, stir and bring to a boil.

5Once you have reached a boil, turn down to a slight simmer and place the lid on and simmer for 15 minutes.

6After 15 minutes remove rice from heat and let sit for 10 more minutes.

7Remove lid and fluff with fork. Serve immediately.

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