Carrot and coriander pilaf
In the mood for a comforting bowl of rice? Think beyond risotto with this bright and perky carrot and orange pilaf, scented with Indian spices. Serve with lentils and warm naan or roti bread, or with grilled fish or chicken.
Ingredients
1 tbsp vegetable oil
1 small onion, finely diced
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp mustard seeds
1 tsp ground coriander
1 tsp turmeric
250g grated carrot
250g basmati rice, rinsed
500ml water
1 tsp salt
1 lemon, quartered
Method
Heat the oil in a lidded saucepan and cook the onion until soft. Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 mins. Take from the heat for a further 5 mins, covered, then fluff up with two forks.
To serve: Serve with lemon quarters and fresh coriander.
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- Carrot
- Rice
- Vegetarian
- Nut-free
- Egg-free
- Indian
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Original URL: https://www.smh.com.au/goodfood/recipes/carrot-and-coriander-pilaf-20111019-29v5q.html