Simple Carrot & Onion Pilaf with Parboiled Rice
Description
This simple pilaf made with parboiled rice, carrots, and onions is a comforting and flavorful side dish. The rice is first toasted with caramelized vegetables, then gently simmered in broth with a touch of cumin. Parboiled rice keeps the grains separate and fluffy, making this dish light yet satisfying. Finished with fresh parsley, this pilaf pairs beautifully with vegetables, fish, or can be enjoyed on its own during fasting days.
Ingredients
Instructions
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Sauté the vegetables
Heat olive oil in a wide skillet or sauté pan over medium heat. Add the sliced onions and julienned carrots. Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
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Add the spices
Stir in the ground cumin and cook for 30 seconds until fragrant.
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Toast the rice
Add the rinsed parboiled rice to the pan. Stir well to coat the grains in oil and mix them with the vegetables. Cook for 2 minutes, lightly toasting the rice.
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Add liquid
Pour in the vegetable broth or water. Season with salt and pepper and bring to a gentle boil.
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Simmer
Reduce the heat to low, cover, and cook for 15 minutes, or until the rice is tender and the liquid has been absorbed.
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Rest Pilaf
Reduce the heat to low, cover, and cook for 15 minutes, or until the rice is tender and the liquid has been absorbed.
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Fluff and serve
Fluff the pilaf gently with a fork and sprinkle with chopped parsley before serving.
Note
Tips
- Rinse the rice well before cooking to remove excess starch.
- Use vegetable broth for richer flavor.
- For extra aroma, you can add a bay leaf or a clove of garlic while simmering.
