Description
This quick and easy one pot Rice Pilaf with Carrots is what your weeknight dinners have been missing. Simple long grain rice is elevated with so much flavour thanks to sautéed carrots, onion, garlic, and herbs, all cooked in flavourful stock. This fresh and fluffy vegetable rice takes just 10 minutes to prep and you can even cook it faster in your rice cooker or instant pot.
Ingredients
- 2 cups long grain Basmati rice
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup carrot, grated
- 3 cloves garlic, crushed
- 1/4 cup fresh dill, finely chopped
- 2 cups vegetable stock (or chicken stock)
- 1 tablespoon Italian seasoning (optional)
- 1 tablespoon salt
- 2 medium size potatoes, peeled and halved (optional)
- 1 tablespoon parsley, chopped (for garnish)
Instructions
- Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch from the rice. You can also pre-soak rice in water for 30 minutes. This helps the cook rice faster and yields a better texture.
- Heat olive oil in a Dutch oven or cooking pot over medium high heat for 1 minute. Add onion, carrot, garlic and dill. Sauté for 3 minutes until you start to smell the aroma from the herbs.
- Drain the rice in a strainer and add it in the Dutch oven or pot. Stir well to combine rice with vegetables and herbs. Add vegetable stock, Italian seasoning and salt. Mix well and bring to a boil.
- Add halved potatoes on top and coat with the stock to allow them to soak in the wonderful flavour.
- Turn the heat down to low and cover. Wrap the inside of the pot lid with a clean dish towel. This helps to absorb the steam inside the pot, otherwise your rice will be mushy. Simmer for about 30 minutes, until rice cooked and water is all absorbed. Turn off the heat and let it sit for another 10 to 15 minutes. The rice and potato is still cooking by the residual heat.
- Gently fluff the rice and add chopped parsley on top.
Notes
How to cook rice pilaf in the rice cooker: You can cook this pilaf in a rice cooker. Simply prepare and cook the ingredients in a skillet and then transfer to the rice cooker. Add the rice and stock and mix together to combine. Add potatoes (if using). Then turn on the rice cooker and cook the way you normally cook rice in the rice cooker.
How to cook rice pilaf in the instant pot: You can cook this pilaf in an instant pot. Use the sauté feature on the instant pot to cook the vegetables and herbs. Then, stir in rice and remaining ingredients. Lock the lid and seal. Cook on your "rice" setting. Let it release naturally for 10 minutes after, and then release any remaining pressure.
How to store: Let the rice pilaf cool completely before transferring it to an airtight container and storing in the refrigerator. It will last for 3-5 days in the fridge.
How to reheat: The best way to reheat pilaf rice is on a skillet on the stovetop. Preheat the skillet to medium-high heat and add the fried rice. Stir frequently until the rice and veggies are warmed through, a few minutes.
How to freeze: Allow the rice to cool to room temperature first, then transfer it into an airtight container or portion it out into freezer bags and squeeze out as much air as possible. Freeze for up to 3 months. Thaw overnight in the fridge before reheating according to instructions above.
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 30 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: Middle Eastern