Carrot and Coriander Pilaf |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
From the September 20, 2005 Sydney Morning Herald. Serve with lentils and warm naan or roti bread, or with grilled fish or chicken. 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.
|
|