carrot-cumin pilaf

Name: Carrot-Cumin Pilaf
Prep time: 25 min
Cook time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 cup(s) vegetable broth or chicken broth; 2 - fresh bay leaves; 2 - fresh oregano sprigs; 2 tablespoon(s) olive oil; 2 medium shallots, peeled and finely minced; 1 cup(s) brown texmati rice (read recipe intro); 1 1/4 teaspoon(s) cumin seeds; 1 medium carrot, sliced into thin rounds (thicker slices if using brown rice); 1/2 teaspoon(s) salt

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C G

Vallèe du Willamette, OR

Updated on Aug 8, 2015

'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.

Rate

prep time 25 Min

cook time 55 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

2 cups vegetable broth or chicken broth
2 - fresh bay leaves
2 - fresh oregano sprigs
2 tablespoons olive oil
2 medium shallots, peeled and finely minced
1 cup brown texmati rice (read recipe intro)
1 1/4 teaspoons cumin seeds
1 medium carrot, sliced into thin rounds (thicker slices if using brown rice)
1/2 teaspoon salt

How To Make carrot-cumin pilaf

Step 1

Gently warm the vegetable broth, bay leaves and oregano sprigs in a saucepan over medium-low heat.

Step 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.
Step 3

Next add the Texmati rice and cumin seeds; cook until the rice is opaque and the cumin seeds are fragrant, about 4 minutes.
Step 4

Stir in the carrot rounds and salt.
Step 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.
Step 6

Remove skillet from burner and set aside, covered for 10 minutes.
Step 7

Taste and adjust seasoning if desired, fluff with fork and serve.
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