JEWELED RICE PILAF WITH CARROTS
Steps:
- Preheat the oven to 450°. Spread the almonds in a pie plate. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Roast the carrots until golden and tender, about 15 minutes. While the carrots are cooking, toast the almonds until golden, 3 to 4 minutes; let cool. Meanwhile, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Add the leeks and angel hair pasta, season with salt and pepper and cook over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in the rice, saffron and cinnamon stick and cook, stirring, until the rice is golden, about 3 minutes. Stir in the broth and bring to a simmer. Cover the rice and cook over low heat until all of the broth has been absorbed, about 25 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes. Fluff the rice and stir in the carrots, toasted almonds, lemon juice, olives and parsley. Transfer the rice to a bowl and serve with lemon wedges. MAKE AHEAD The rice can be refrigerated overnight and rewarmed before serving.
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[email protected]I'm not a huge fan of rice pilaf, but this recipe was actually really good! The carrots and nuts added a lot of flavor and texture.
FIRDOUS MAMU
[email protected]This was my first time making jeweled rice pilaf and it turned out great! The rice was fluffy and flavorful, and the carrots added a nice sweetness.
Bernard Khabiri
[email protected]I've made this rice pilaf several times now and it's always a hit! It's the perfect side dish for any occasion.
Heny Mam
[email protected]This recipe was easy to follow and the end result was delicious! I especially liked the addition of the nuts and dried fruits.
Junaid Hossain
[email protected]The rice pilaf was good, but I found the carrots to be a bit too sweet. I think I would omit them next time.
md asma asma
[email protected]I tried this recipe and it was a bit bland for my taste. I think it could use some more spices.
Randall Moore
[email protected]This recipe is a keeper! I've made it several times now and it always comes out perfectly. I love the combination of flavors and textures.
Yasir Bhatti
[email protected]This was my first time making rice pilaf and it turned out perfectly! The instructions were easy to follow and the end result was delicious. I will definitely be making this again.
Tamara Nollner
[email protected]I made this rice pilaf for a potluck and it was a huge success! Everyone loved the unique flavor and texture. I highly recommend this recipe.
Jai Marshall
[email protected]This jeweled rice pilaf was a hit with my family! The carrots added a beautiful pop of color and sweetness, and the nuts and dried fruits gave it a delightful crunch and chewiness. I will definitely be making this again.