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Donal Skehan
Carrot & Cumin Pilaf Rice | DonalSkehan.com, A vegetarian baked rice dish humming with spice!

Carrot & Cumin Pilaf Rice

June 26

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. Fluff up the rice and you have a wonderful one pot dinner ready to go.

  • serves Serves 2
  • time 35 mins

Method

  1. 1. Preheat the oven to 200˚C.
  2. 2. Place a low-sided casserole dish over a medium high heat. Add the oil and fry the onion and carrot for 6 minutes or until the onion are just tender. Add in the spices and fry for another 2-3 minutes.
  3. 3. Stir through the rice, vegetable stock and chickpeas. Bring to a steady simmer before covering with a lid and transferring to the oven to cook for 35 minutes. Fluff up with a fork after half the cooking time.
  4. 4. Once cooked stir through the parsley and a squeeze of lemon juice.

Ingredients

1 tbsp rapeseed oil

1 onion, finely chopped

2 carrots, sliced thinly

1 tsp cumin

1 tsp turmeric

1 tsp curry powder

1 cup Basmati rice

1 1/2 cups vegetable stock

15oz tin garbanzo beans, drained and rinsed

A good handful of flat leaf parsley, finely chopped

1 lemon

1 tbsp rapeseed oil

1 onion, finely chopped

2 carrots, sliced thinly

1 tsp cumin

1 tsp turmeric

1 tsp curry powder

200g Basmati rice

350ml vegetable stock

1 x 400g tin chickpeas, drained and rinsed

A good handful of flat leaf parsley, finely chopped

1 lemon

You'll Need

Low sided casserole dish with a lid

 

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