CARROT PILAF
Featuring shredded carrots and rice, this eye-catching recipe was the perfect addition to a "carrot patch" luncheon I once hosted.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon-pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.
Nutrition Facts : Calories 137 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CHICKEN WITH CARROTS, PRUNES AND RICE
Provided by Rachel Shakerchi
Categories Chicken Poultry Rice Bake High Fiber Wheat/Gluten-Free Prune Carrot Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Season chicken with salt and pepper. Heat olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken to pot and sauté until brown, about 8 minutes per batch. Transfer chicken to bowl. Add onion to pot and sauté until golden, about 5 minutes. Remove pot from heat. Spread 1/3 of carrots over onion, then 1/3 of rice and 1/3 of prunes. Arrange half of chicken atop prunes. Season with paprika, salt and pepper. Repeat layering with 1/3 each of carrots, rice and prunes. Top with remaining chicken; season with paprika, salt and pepper. Layer remaining carrots, rice and prunes over. Pour stock over. Cover pot and place in oven. Bake until chicken and rice are cooked through, about 1 hour.
IRAQI MUNG BEANS AND RICE - MASH M'TUBUQ
The recipe I have is called mash m'tubuq or layered mung beans and rice in English. Mung beans are commonly known as bean sprouts in Chinese food but in this case, they're not sprouted first. I make it quite often and is a high source of protein though I make it w/o meat (meat can be used and should be lamb). This is my recipe but, since I've never really measured, the amounts are approximate and I use a rice cooker but it's not necessary, just convenient:
Provided by Hudakore
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using a rice cooker, measure the amount of water for the rice only. Otherwise, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
- Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half of the rice in the pan and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
- When done, it can be served with plain yogurt or date syrup (dibbis). I prefer nice tart yogurt.
Nutrition Facts : Calories 334.9, Fat 7.5, SaturatedFat 1, Sodium 592.9, Carbohydrate 56.5, Fiber 5.9, Sugar 1.2, Protein 10.1
SMOKY SPICED CARROT RICE RECIPE BY TASTY
Here's what you need: carrot, cooking oil, white onion, salt, pepper, garlic powder, smoked paprika, fresh parsley
Provided by Crystal Hatch
Categories Sides
Yield 2 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 97 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 4 grams
CARROTS AND RICE
Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 25 years, but it can be served anytime. It is very rich and quite delish.
Provided by Gayle Frazier
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 36.3 g, Cholesterol 38 mg, Fat 14.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 513.6 mg, Sugar 8.9 g
ANNE ROSENZWEIG'S OLD-FASHIONED MEAT-AND-RICE LOAF WITH SPICED CARROTS
Provided by Molly O'Neill
Categories dinner, main course
Time 3h45m
Yield Six to eight servings
Number Of Ingredients 15
Steps:
- Blanch the carrots for 3 minutes to soften; drain but do not cool. Combine the chili oil, vinegar and curry powder. Toss the warm carrots in this mixture and marinate for 2 hours. Drain and set aside.
- To make the meatloaf, preheat the oven to 350 degrees. Place the onion, garlic and fresh ginger in a food processor and puree. Warm the butter over medium-high heat and saute the onion mixture until soft, about 5 minutes, stirring to avoid sticking. Remove from the heat and cool.
- In a large mixing bowl, combine the sauteed vegetables with the veal, sirloin, rice, egg, pistachio nuts and salt and pepper by hand, taking care to mush the meat as little as possible.
- Place half this mixture in a nonstick loaf pan. Top with an even layer of marinated carrots and then the rest of the meat. Press to make a solid loaf and bake for 1 hour. Allow to rest at room temperature for 20 minutes before slicing and serving with steamed rice or couscous.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 437 milligrams, Sugar 2 grams, TransFat 0 grams
LAYERED CARROTS AND RICE - JIZER M'TUBUQ
A wonderfully fragrant and tasty dish using fresh carrots, onion, spices and rice. It's a 1-pot dish and easy to make. It's especially delicious when served with dollops of tart plain yogurt.
Provided by Hudakore
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and slice carrots lengthwise then cut each strip into 2 or 3 more lengthwise strips. Bunch together and cut strips into roughly ¼ inches producing diced carrots. Perfection not needed. If you're lucky enough to have a gadget to do this, that's great.
- Dice the onion.
- If you have a rice cooker, the rice into the cooker and add water (according to manufacturer's recommendation) for rice only. Then place all other ingredients into cooker and stir to mix. Close cooker and allow to go through normal cooking time.
- If you don't have a rice cooker, put all the ingredients into a large pot. Add water to about one finger's width above the contents in the pot and cover. Bring to a boil and immediately reduce heat to low and allow contents to steam for about 30 minutes.
- Traditionally, when the rice is half cooked, it's divided in half, the carrots and onions are laid on the bottom half and the rest of the rice is then laid on top, hence "m'tubuq" meaning "layered". Cover again and continue to steam.
Nutrition Facts : Calories 367.7, Fat 17.6, SaturatedFat 2.3, Sodium 1510.8, Carbohydrate 48.6, Fiber 4.5, Sugar 4.8, Protein 4.3
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