My F&W
quick save (...)
Nutty Carrot Pilaf
© John Kernick

Nutty Carrot Pilaf

  • ACTIVE: 15 MIN
  • SERVINGS: 6 to 8
  • FAST

Dressing up rice pilaf with carrots, salted pumpkin seeds and roasted almonds gives it fantastic crunch, as well as lots of additional flavor.

  1. 2 tablespoons extra-virgin olive oil
  2. 3 medium carrots, cut into 1/2-inch pieces (2 cups)
  3. 1 shallot, minced
  4. Kosher salt
  5. Freshly ground pepper
  6. 1 1/2 cups basmati rice
  7. 3/4 teaspoon caraway seeds
  8. 1/4 cup chopped parsley
  9. 1/3 cup salted roasted pepitas (pumpkin seeds)
  10. 1/3 cup chopped roasted almonds
  11. Lemon wedges, for serving
  1. In a large saucepan, heat the olive oil over moderately high heat. Add the carrots and shallot, season with salt and pepper and cook, stirring occasionally, until the shallot is softened, about 3 minutes. Stir in the rice and caraway seeds. Add 2 1/2 cups of water and bring to a boil. Cover and cook over low heat until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat, cover and let stand for 10 minutes.
  2. Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Transfer the pilaf to a bowl and sprinkle with the pepitas and almonds. Serve with lemon wedges.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.