Carrot pilaf recipe
This warmly spiced carrot pilaf has so much going for it. It's healthy for a start, yet comforting; suitable for veggies and vegans, but everyone will enjoy it; you cook it in one roasting tin – there's no need to cook the rice separately. Finally, it's vibrant, flavour-packed and affordable. Need we say more?
See method- Serves 4
- Takes 1 hr
- 312 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 large red onion, cut into wedges
- 3 large carrots (about 375g), scrubbed and cut into bite-sized pieces
- 1 tbsp rapeseed oil
- 2 tbsp garlic and ginger paste
- 2 tbsp garam masala
- 1 tsp cumin seeds
- 2 x 250g packs microwave basmati rice
- 30g pack fresh coriander, roughly chopped
- ½ lime, juiced
- 25g toasted flaked almonds
- 1 green finger chilli, deseeded and finely chopped
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Shop ingredientsEach serving contains
- Energy
- 1305kJ 312.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 46.8gProtein 6.5gFibre 6.7g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Separate the onion wedges into ‘petals’ and tip into a large roasting tin with the carrots. Mix the oil with the garlic paste and spices in a small bowl; season then toss through the veg to coat. Roast for 40-45 mins until tender and golden, stirring halfway through.
- Stir the rice and half the coriander through the veg. Fill one of the rice pouches a quarter full with water, add to the tin then cover with foil and return to the oven for 5 mins to heat through.
- Fluff the rice through with a fork, season to taste, then squeeze over the lime juice. Scatter over the almonds, chilli and remaining coriander to serve.
- Tip: Swap the microwave rice for regular rice if you prefer: cook while the veg is roasting, then stir in as per the recipe.
- See more Healthy rice recipes
