Carrot-Cumin Pilaf



'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.


★★★★★ 1 vote

25 Min
55 Min
Stove Top


  • 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

How to Make Carrot-Cumin Pilaf


  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.

Printable Recipe Card

About Carrot-Cumin Pilaf

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

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