Real Recipes From Real Home Cooks ®

carrot-cumin pilaf

(1 rating)
Recipe by
Vallèe du Willamette, OR

'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 rating)
yield 6 -8
prep time 25 Min
cook time 55 Min
method Stove Top

Ingredients For carrot-cumin pilaf

  • 2 c
    vegetable broth or chicken broth
  • 2
    fresh bay leaves
  • 2
    fresh oregano sprigs
  • 2 Tbsp
    olive oil
  • 2 md
    shallots, peeled and finely minced
  • 1 c
    brown texmati rice (read recipe intro)
  • 1 1/4 tsp
    cumin seeds
  • 1 md
    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.