This traditional carrot pilaf is great with grilled chicken, fish or lamb.
Ingredients
- 2 tablespoons ghee
- 1 brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground turmeric
- 4 whole cloves
- 1 x 7cm cinnamon stick
- 200g (1 cup) Basmati rice
- 750ml (3 cups) Massel chicken style liquid stock (see notes)
- 75g (1/2 cup) pistachio kernels
- 2 medium (about 200g) carrots, peeled, coarsely grated
- 1/4 cup loosely packed coarsely chopped fresh continental parsley
- Pinch of salt
Method
- Step 1Melt the ghee in a medium heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the turmeric, cloves and cinnamon and cook, stirring, for 30 seconds or until fragrant.
- Step 2Add the rice and stir to coat in the onion mixture. Add the stock and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes. Stir with a fork to separate the grains. Remove from heat and set aside, covered, for 5 minutes. Remove cinnamon stick.
- Step 3Meanwhile, place pistachios in a small non-stick frying pan over medium heat. Cook, stirring, for 3 minutes or until toasted. Remove from heat. Finely chop.
- Step 4Reserve 1 tablespoon of pistachios. Add the remaining pistachios, carrot and parsley to the rice and stir until well combined. Taste and season with salt. Transfer to a large serving bowl and sprinkle with reserved pistachios. Serve immediately.
- Low kilojoule
- Low sugar
- Lower gi
- Vegan
- Vegetarian
Nutrition
1704 kj
Energy
20g
Fat Total
7g
Saturated Fat
5g
Fibre
9g
Protein
25mg
Cholesterol
834.8mg
Sodium
5g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
Notes
Ghee is clarified butter and is available from supermarkets.
Vegetable stock can be used instead if preferred.
- Author: Amanda Kelly
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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