Carrot-Cumin Pilaf

C G

By
@Celestina9000

'Cowgirl's Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch' by Paula Disbrowe. Standard Texmati or Indian Basmati can be substituted for brown Texmati rice.


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Comments:

Serves:

6-8

Prep:

25 Min

Cook:

55 Min

Method:

Stove Top

Ingredients

2 c
vegetable broth or chicken broth
2
fresh bay leaves
2
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
salt

Directions Step-By-Step

1
Gently warm the vegetable broth, bay leaves and oregano sprigs in a saucepan over medium-low heat.
2
Heat 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.
3
Next add the Texmati rice and cumin seeds; cook until the rice is opaque and the cumin seeds are fragrant, about 4 minutes.
4
Stir in the carrot rounds and salt.
5
Pour 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.
6
Remove skillet from burner and set aside, covered for 10 minutes.
7
Taste and adjust seasoning if desired, fluff with fork and serve.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Dietary Needs: Vegetarian, Vegan