'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.
- 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
How to Make Carrot-Cumin Pilaf
- 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.
About Carrot-Cumin Pilaf
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