Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, rice pilaf w/ carrot & cumin. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. Although others in the family love a good rice side dish, other than in sushi, I'm not much of a rice person. This side dish is far from bland though.

Rice Pilaf w/ Carrot & Cumin is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Rice Pilaf w/ Carrot & Cumin is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have rice pilaf w/ carrot & cumin using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Rice Pilaf w/ Carrot & Cumin:

1. Get 1 C rice
2. Prepare 2 C warm water
3. Make ready 2 carrots; peeled & grated
4. Prepare 2 t cumin
5. Get 2 T butter
6. Take 1 T extra virgin olive oil
7. Make ready 1 pinch kosher salt and black pepper

Food & Wine's carrot- and olive-studded rice pilaf is a perfect holiday side dish. The dried fruits that traditionally dot this golden and aromatic Persian rice dish are replaced here with roasted multihued carrots. This vegetarian rice pilaf is filled with heady spices and fragrance. They beauty of this dish is that it's all cooked in the one dish and after only a little effort gets finished in the oven.

Instructions to make Rice Pilaf w/ Carrot & Cumin:

1. Heat butter and oil in a medium sized, oven safe saucepot. Heat water to a simmer in a different pot.
2. Add rice, cumin, salt, and pepper. Stir and saute over medium-high heat for 1-2 minutes. Add carrots and warm water. Stir. Cover.
3. Bake at 350° for approximately 25 minutes or until liquid is absorbed. Let steam for 5 minutes without removing the lid. Fluff and stir.
4. Variations; Coconut extract or milk, raisins, cardamom, espresso, allspice, lemon, lime, nutmeg, clove pumpkin, mace, cinnamon, brown sugar, cayenne, crushed pepper flakes, parsely, cilantro, scallions, chives, chile powder, turmeric, celery, celery seed, worchestershire, paprika, shallots, habanero, bacon, oregano, zucchini, squash, marjoram, cotija, coriander seed, lemongrass, lime, pineapple, mango, papaya, vinegar, wine, bourbon, thyme, basil, rosemary, olives, bacon fat, vegetable stock, vegetable oil, peanut oil, onions, corn, sofrito, beer, tequila, mojo crillo, spinach, nopales, chimichurri, tamarind, soy, hoisin, tamari, leeks, ramps,

Add water and broth; heat to boiling. Colorful flavorful side for Easter or Holidays. Vegetable Carrot Fried Rice with Indian spices. Cook them as long as you need to until Scoop up the rice and gently shake it back into the pot, to help the rice grains separate from each other. Carefully mix the meat and carrots on bottom.

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