Carrot Raisin Rice Pilaf
A colorful and healthy dish that combines the sweetness of carrots and raisins with fluffy rice, perfect as a side or light main course.
Ingredients
Main Ingredients
- 1 cup long grain rice
- 2.5 cups chicken stock
- 2 tablespoon butter
- 3 tablespoon extra virgin olive oil
- 2 cloves chopped garlic
- 0.25 cup golden or sultana raisins
- 0.25 cup grated carrot
- 1 pinch salt and ground black pepper
- 2 tablespoon chopped chives
Instructions
Cooking the Rice
- Bring the rice, chicken stock, and butter to a very gentle boil.
- Simmer for about 20 minutes until the rice has absorbed almost all of the liquid. Do not remove the cover, but set the pot aside for 10 minutes.
Sautéing the Vegetables
- Heat a sauté pan on medium heat and add the olive oil and chopped garlic.
- Sauté for 1 minute, then add the raisins and grated carrot.
- Cook for an additional minute, then season with salt, pepper, and chopped chives.
- Optional: Add toasted almonds or freshly grated ginger at this stage.
Combining
- Toss the cooked rice into the sauté pan and stir fry for just a couple of minutes to mix everything together before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to revive its moisture. For variations, consider olives and feta for a Mediterranean twist or quinoa for a different texture.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 9gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 2g
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