Rice Pilaf With Carrots and Parsley
Updated November 2, 2015
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
1 cup basmati rice
2 cups water or stock (chicken or vegetable)
2 tablespoons extra virgin olive oil
1 small onion or 1 medium leek, finely chopped
¾ pound carrots (2 large), peeled, cut in half lengthwise if large, and thinly sliced on the diagonal
Salt to taste
½ cup finely chopped flat-leaf parsley
Nutritional analysis per serving (4 to 6 servings)
32 grams carbs; 182 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 436 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
- Step 2
Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
- Step 3
Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
- Step 4
Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.
Advance preparation: The pilaf can be cooked ahead and reheated. After the 10-minute rest with the towel over the pan, spread in a lightly oiled 2-quart baking dish and allow to cool completely, uncovered. To reheat, cover with foil and place in a 325-degree oven for 20 minutes.
Private Notes
Comments
Very plain recipe. First off, you need to use Stock (not water as indicated as optional). Basmati is a good choice but use any rice you have on hand. I've done it with Jasmine and even converted. I think finely chopped veggies work better than having big chunks of vegetables in the pilaf. Chopped toasted nuts like pecans add a nice texture element. Whole pine nuts would work too. 1/2 poblano, Jalapeno or bell pepper kicks it up too. Reduced homemade stock works great.
So easy and so delicious! I followed the recipe exactly, using chicken stock and leeks. My 5 and 3 year old kept asking for more. I served it with pan seared grouper with a butter sauce and steamed broccolini. This will be my go to side/starch!
What a wonderful dish! I amended the recipe to included two celery stalks. I also cooked the rice first in my rice cooker before following the written recipe, and added (1/4 tsp. smoked cinnamon to the veggies as they were being cooked in the oil. When the dish was completed, I put it under the broiler for a few minutes to crisp up the surface and added a pinch of turmeric.
I served the pilaf with Chicken Shawarma, White Sauce, tomatoes, cucumbers, olives, and feta, and warmed pita.
Used onion instead of leeks. Plenty of flavor with vegetable broth. May add celery to the carrots next time. Used brown basmati rice and found that the liquid got absorbed before the rice was completely done. Can’t let it keep cooking bc it will stick. Next time I’ll have to keep checking and adding more broth. Served with teriyaki salmon and asparagus. Delicious as a side dish, or mixed with egg next day for breakfast or lunch.
Yes to stock vs water, dicing the carrots, and lemon zest to finish. Everyone loved it.
Made per recipe but used garlic soup broth for my rice (it’s garlic, thyme and bay leaf and I add some lemon). https://body-change.today/recipes/1017705-garlic-soup-with-pasta-and-peas?smid=ck-recipe-iOS-share&cgs=c</a> Added cooked shrimp I had on hand at the end. Just amazing.