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Carrot & Cumin Pilaf Rice

A vegetarian baked rice dish humming with spice!

35 2
Carrot & Cumin Pilaf Rice | DonalSkehan.com, A vegetarian baked rice dish humming with spice!

blog

Carrot & Cumin Pilaf Rice

A vegetarian baked rice dish humming with spice!

Monday, June 26, 2017
US / METRIC

1 tbsp rapeseed oil

1 onion, finely chopped

2 carrots, sliced thinly

1 tsp cumin

1 tsp turmeric

1 tsp curry powder

200g Basmati rice

350ml vegetable stock

1 x 400g tin chickpeas, drained and rinsed

A good handful of flat leaf parsley, finely chopped

1 lemon

1 tbsp rapeseed oil

1 onion, finely chopped

2 carrots, sliced thinly

1 tsp cumin

1 tsp turmeric

1 tsp curry powder

1 cup Basmati rice

1 1/2 cups vegetable stock

15oz tin garbanzo beans, drained and rinsed

A good handful of flat leaf parsley, finely chopped

1 lemon

Low sided casserole dish with a lid

 

35 mins
Serves 2

This vegetarian rice pilaf is filled with heady spices and fragrance. They beauty of this dish is that it’s all cooked in the one dish and after only a little effort gets finished in the oven. Fluff up the rice and you have a wonderful one pot dinner ready to go.

Preheat the oven to 200˚C.
Place a low-sided casserole dish over a medium high heat. Add the oil and fry the onion and carrot for 6 minutes or until the onion are just tender. Add in the spices and fry for another 2-3 minutes.
Stir through the rice, vegetable stock and chickpeas. Bring to a steady simmer before covering with a lid and transferring to the oven to cook for 35 minutes. Fluff up with a fork after half the cooking time.
Once cooked stir through the parsley and a squeeze of lemon juice.
35 mins
Serves 2

Ingredients
US / METRIC

1 tbsp rapeseed oil

1 onion, finely chopped

2 carrots, sliced thinly

1 tsp cumin

1 tsp turmeric

1 tsp curry powder

200g Basmati rice

350ml vegetable stock

1 x 400g tin chickpeas, drained and rinsed

A good handful of flat leaf parsley, finely chopped

1 lemon

1 tbsp rapeseed oil

1 onion, finely chopped

2 carrots, sliced thinly

1 tsp cumin

1 tsp turmeric

1 tsp curry powder

1 cup Basmati rice

1 1/2 cups vegetable stock

15oz tin garbanzo beans, drained and rinsed

A good handful of flat leaf parsley, finely chopped

1 lemon

You'll Need

Low sided casserole dish with a lid

 

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