Olive Magazine
Carrot Rice Recipe with Cardamom

Carrot and cardamom pilaf

Published: April 26, 2016 at 8:46 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

This veggie carrot and cardamom pilaf makes an easy way to feed the family and it's packed full of flavour. Plus, it's under 500 calories

  • Vegetarian
Nutrition:
NutrientUnit
kcal436
fat11.6g
saturates1.6g
carbs69.4g
sugars7.4g
fibre3.9g
protein11.5g
salt0.4g
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Ingredients

  • 12 young carrots
  • olive oil
  • a large pinch garam masala
  • 2 onions, finely sliced
  • butter
  • 2 pods cardamom, broken open and seeds lightly crushed
  • a pinch saffron
  • 300g basmati rice
  • 450ml vegetable stock, hot
  • 60g flaked almonds, toasted

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the carrots in a little oil and a pinch of garam masala and season well, then tip them onto an oven tray and roast them for 15 minutes, or until they’re cooked through, then halve them lengthways.

  • STEP 2

    Meanwhile, fry the onions in oil until golden and meltingly soft. Add a knob of butter, stir in the cardamom and saffron and fry for a minute, then stir in the rice. Season well, then add the stock, bring to a simmer and put a tightly-fitting lid onto the pan. Cook over a low heat for 15 minutes, or until all the stock has been absorbed. Stir through the carrots and sprinkle over the almonds.

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