Nutty Carrot Pilaf
- 2 tablespoons extra-virgin olive oil
- 3 medium carrots, cut into 1/2-inch pieces (2 cups)
- 1 shallot, minced
- Kosher salt
- Freshly ground pepper
- 1 1/2 cups basmati rice
- 3/4 teaspoon caraway seeds
- 1/4 cup chopped parsley
- 1/3 cup salted roasted pepitas (pumpkin seeds)
- 1/3 cup chopped roasted almonds
- Lemon wedges, for serving
- In a large saucepan, heat the olive oil over moderately high heat.
- Add the carrots and shallot, season with salt and pepper and cook, stirring occasionally, until the shallot is softened, about 3 minutes.
- Stir in the rice and caraway seeds.
- Add 2 1/2 cups of water and bring to a boil.
- Cover and cook over low heat until the rice is tender and the water is absorbed, about 15 minutes.
- Remove from the heat, cover and let stand for 10 minutes.
- Fluff the rice with a fork.
- Stir in the parsley and season with salt and pepper.
- Transfer the pilaf to a bowl and sprinkle with the pepitas and almonds.
- Serve with lemon wedges.
extravirgin olive oil, carrots, shallot, kosher salt, freshly ground pepper, basmati rice, caraway seeds, parsley, almonds, lemon wedges
Taken from www.foodandwine.com/recipes/nutty-carrot-pilaf (may not work)