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  • CARROT BASMATI RICE PILAF

    1 vote
    Prep time:
    Cook time:
    Servings: 8
    by Lillie Ann Passwaiter
    75 recipes
    >
    COOK IN 6 CUP RICE COOKER (AROMA) MAKES 4 CUPS RICE PILAF

    Ingredients

    • 3 TABLESPOONS ORGANIC EARTH BALANCE (BUTTER)
    • 3 TABLESPOONS ORGANIC GARLIC, PRESSED
    • 2-3 CARROTS, COARSELY GRATED OR SHREDDED
    • 1 CUP ORGANIC BROWN RICE
    • 1 CUP ORGANIC WHITE BASMATI RICE
    • 3 CUPS HOMEMADE VEGETABLE STOCK, HEATED
    • 3 TEASPOONS ORGANIC INSTANT CHICKEN BASE
    • 1/2 TEASPOON ORGANIC GROUND CARDAMON
    • 1/2 TEASPOON ORGANIC SEA KELP
    • PINCH OF RED PEPPER FLAKES
    • GRATED ZEST OF 1 SMALL ORANGE
    • 2 TEASPOONS HONEY
    • 1/2 TEASPOON SALT

    Directions

    1. PLACE THE EARTH BALANCE (BUTTER) USING A SAUTE' PAN
    2. ADD THE GARLIC, PRESSED & COOK ABOUT 2 MINS. STIRRING
    3. TURN HEAT DOWN ON SAUTE PAN WHITE PREPARING CARROTS.
    4. GRATE OR SHRED CARROTS
    5. ADD THE CARROTS & RICE TO SAUTE' PAN AND COOK, STIRRING A FEW TIMES, UNTIL ALL THE GRAINS ARE EVENLY COATED AND HOT AND THE CARROTS HAVE SOFTENED SLIGHTLY, ABOUT 10 MINUTES.
    6. PUT THE HEATED VEGETABLE STOCK AND INSTANT CHICKEN BASE IN THE RICE COOKER TURNED ON TO WHITE RICE.
    7. ADD CARDAMON, SEA KELP, PEPPER FLAKES, ZEST OF 1 SMALL ORANGE, HONEY & SALT.
    8. STIR TO COMBINE ALL INGREDIENTS.
    9. CLOSE THE COVER AND SET THE CYCLE FOR WHITE RICE.
    10. ALSO SET TO KEEP WARM.

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