Carrot Pilaf With Coriander Chutney Recipes
CARROT AND CORIANDER PILAF
From the September 20, 2005 Sydney Morning Herald. Serve with lentils and warm naan or roti bread, or with grilled fish or chicken.
Provided by AmandaInOz
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a lidded saucepan and cook the onion until soft.
- Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
- Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 minutes.
- Take from the heat for a further 5 mins, covered, then fluff up with two forks.
- Serve with lemon quarters and fresh coriander.
Nutrition Facts : Calories 326.6, Fat 6.7, SaturatedFat 0.9, Sodium 646.3, Carbohydrate 62.7, Fiber 6.9, Sugar 5.1, Protein 7.1
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