Carrot Rice Recipes

CARROT RICE RECIPE

Steps:

• Wash and soak rice for about 20 minutes. While the rice soaks, prepare the veggies mentioned in the ingredients list. After 20 mins drain the rice and set aside.
• Bring 2 cups water to a rolling boil, add drained rice and cook covered on a low heat until fully done. Fluff with a fork and cool completely. To cook in a pressure cooker, cook for 1 whistle with 1¾ cups water. You can also cook in an instant pot for 6 mins with 1¼ cups water.
• Heat a pan with oil and add cumin, cardamoms, cinnamon and bay leaf.
• When they begin to splutter, add onions and saute until transparent or golden.
• Saute ginger garlic paste till the raw smell goes away. Add carrots and saute for one to two minutes. Sprinkle salt and cook till carrot is slightly tender.
• Add spice powders - chili powder, garam masala and mint or coriander leaves. Stir and saute for a minute for the raw smell of chili powder to go away.
• Cover and cook on a low heat for 1 to 2 mins.
• Add cooked and cooled rice and sprinkle very little salt.
• Mix everything well and squeeze in some lemon if you like. Taste test and add more salt if needed.
• Garnish carrot rice with toasted cashews. Serve with a Raita.

CARROT RICE

Steps:

• Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• Heat butter in a skillet over medium heat.
• Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Stir in ginger, carrots, and salt.
• Reduce heat to low and cover to steam 5 minutes.
• When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

CARROT RICE

Steps:

• Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

RICE PILAF WITH CARROTS AND PARSLEY

Steps:

• Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
• Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
• Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.

SMOKY SPICED CARROT RICE RECIPE BY TASTY

Steps:

• In a food processor, pulse the carrots until they reach your desired "rice" consistency.
• In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.
• Add carrot rice, salt, pepper, garlic powder and paprika, and cook until the tender, stirring occasionally.
• Garnish with parsley.
• Enjoy!

CREAMY CARROT RICE

Steps:

• Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.
• Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes.
• Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.

CARROTS AND RICE

Steps:

• In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
• Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

HAVIJ POLO (PERSIAN CARROT RICE)

Steps:

• Saute onion in butter in a large skillet over medium heat until translucent, about 5 minutes. Remove onion to a bowl, leaving any excess butter in the skillet.
• Sprinkle meat with cinnamon and salt; cook in the skillet in the remaining butter until browned, 3 to 4 minutes per side. Transfer meat to a small pot, leaving butter in the skillet. Add carrots to the skillet and cook until lightly browned, about 5 minutes. Remove carrots to a bowl; set skillet aside.
• Add water to the meat and bring to a boil. Reduce heat and simmer until tender, 30 to 40 minutes. Remove meat and mix with reserved onions. Pour 1 cup cooking water into the skillet used to cook the vegetables and meat. Add sugar; mix until completely dissolved. Set sauce aside.
• While the meat is cooking, place rice in a colander and rinse several times with warm water to remove starch. Transfer to a bowl and soak for 5 to 10 minutes.
• Bring 6 cups salty water to a boil in a large saucepan. Drain rice and add to the boiling water. Boil, stirring occasionally to prevent grains from sticking together, until rice is no longer crunchy but still quite firm, 5 to 10 minutes. Drain.
• Butter the bottom of a large pot and top with several layers of rice, the meat-onion mixture, and carrots. Pour sauce over top. Cover the underside of the pot lid with a clean dish towel and place tightly on the pot to absorb moisture.
• Cook over low heat until crunchy on the bottom, about 30 minutes, checking often near the end to prevent burning.