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

Kay Chun
November 2013

Gallery

© John Kernick

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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