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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (320g) Recipe makes 4 servings |
||
| Calories 326 | ||
| Calories from Fat 59 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 646mg | 26% | |
| Potassium 513mg | 14% | |
| Total Carbohydrate 62.7g | 20% | |
| Dietary Fiber 6.9g | 27% | |
| Sugars 5.1g | ||
| Protein 7.1g | 14% | |
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Carrot and Coriander Pilaf
By: AmandaInOz
Sep 3, 2008
From the September 20, 2005 Sydney Morning Herald. Serve with lentils and warm naan or roti bread, or with grilled fish or chicken.
SERVES 4
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, finely diced
- 1 teaspoon coriander seed
- 1 teaspoon cumin seed
- 1 tablespoon mustard seeds
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 250 g carrots, grated
- 250 g basmati rice, rinsed
- 500 ml water
- 1 teaspoon salt
- 1 lemon, quartered
Directions
1
Heat the oil in a lidded saucepan and cook the onion until soft.2
Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.3
Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 minutes.4
Take from the heat for a further 5 mins, covered, then fluff up with two forks.5
Serve with lemon quarters and fresh coriander.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Pasta, Rice & Grains > Rice
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- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: JustJanS
On Oct 15, 2008
Visually, this is beautiful. I found the flavour a bit lacking in something, but not sure what it is. The recipe is easy to make and would be excellent as part of a curry buffet type dinner.
From: Karen Elizabeth
On Oct 21, 2008
We really enjoyed this..in fact, I'm still enjoying it, for my lunch! Everything cooked perfectly according to recipe, which I was pleased about, I like being able to put the lid on and leave it to its own devices, I found the texture of rice and carrot excellent, light and fluffy but still moist, and I found the flavour good, especially when teaming it with a flavourful curry, when the dishes need to complement each other. I did use sesame oil, perhaps that added a little zing too! Thanks for a great recipe, Amanda!
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