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- 2 c
- vegetable broth or chicken broth
- fresh bay leaves
- fresh oregano sprigs
- 2 Tbsp
- olive oil
- 2 medium
- shallots, peeled and finely minced
- 1 c
- brown texmati rice (read recipe intro)
- 1 1/4 tsp
- cumin seeds
- 1 medium
- carrot, sliced into thin rounds (thicker slices if using brown rice)
- 1/2 tsp
1Gently warm the vegetable broth, bay leaves and oregano sprigs in a saucepan over medium-low heat.
2Heat up the olive oil in a large deep skillet over medium heat. Add the minced shallots, cooking until softened and lightly golden, about 3-4 minutes.
3Next add the Texmati rice and cumin seeds; cook until the rice is opaque and the cumin seeds are fragrant, about 4 minutes.
4Stir in the carrot rounds and salt.
5Pour the warmed broth into the rice mixture. Stir, bring to a BOIL, cover and reduce heat to a simmer. If using brown Texmati rice, you will have to cook the rice for about 45-50 minutes. If using standard Texmati or basmati, cook for about 20 minutes.
6Remove skillet from burner and set aside, covered for 10 minutes.
7Taste and adjust seasoning if desired, fluff with fork and serve.