Studded with nuts and spices, this rice takes only minutes to prepare, then steams to tenderness while you make the rest of the meal. For a restaurant-style presentation, pack the pilaf firmly into a rinsed (but not dried) 6-oz (175 mL) ramekin. Turn out onto a dinner plate and sprinkle with parsley.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2003
Ingredients
Method
In saucepan, heat oil over medium heat; cook carrots, shallots, garlic, caraway seeds, salt and pepper, stirring often, until carrots are softened, about 4 minutes.
Add rice, stirring to coat. Add chicken stock and water; bring to boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
Meanwhile, in small cake pan, toast almonds in 425°F (220°C) oven or in dry skillet until golden, about 4 minutes. Add to rice along with parsley; fluff with fork.
Nutritional facts <b>Per serving:</b> about
- Sodium 212 mg
- Protein 7 g
- Calories 271.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 41 g
%RDI
- Iron 8.0
- Folate 7.0
- Calcium 5.0
- Vitamin A 47.0
- Vitamin C 3.0
