Rice Pilaf Style
This carrot and onion pilaf with parboiled rice is a simple, comforting dish inspired by traditional Eastern European and Central Asian rice dishes. The rice is first toasted with sweet caramelized onions and carrots, then gently simmered in broth with a touch of cumin until the grains become fluffy and aromatic.
Parboiled rice works especially well for pilaf because it holds its shape and stays separate while cooking. Finished with fresh parsley, this dish is light yet satisfying and perfect as a fasting-friendly meal or side dish during Orthodox fasting periods.
- 1 cup parboiled rice, rinsed
- 1 medium carrot, julienned
- ½ medium onion, thinly sliced
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- 2 cups vegetable broth or water
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped
- 1 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.
- 2
Add the spices
Stir in the ground cumin and cook for 30 seconds until fragrant.
- 3
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.
- 4
Add liquidPour in the vegetable broth or water. Season with salt and pepper and bring to a gentle boil.
- 5
Simmer
Reduce the heat to low, cover, and cook for 15 minutes, or until the rice is tender and the liquid has been absorbed.
- 6
Rest the pilafRemove the pan from heat and let the rice sit covered for 5 minutes. This allows the grains to finish steaming.
- 7
Fluff anf serve
-
Fluff the pilaf gently with a fork and sprinkle with chopped parsley before serving.
NoteTips
- 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.
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