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Before you jump to Rice Pilaf w/ Carrot & Cumin recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.
We all know that consuming healthy meals can help us truly feel better inside our bodies. When we eat more healthy foods and less of the bad ones we generally feel much better. Eating fresh vegetables helps you feel much better than eating a piece of pizza. Sometimes it’s tough to find healthier foods for something to eat between meals. You can spend hours at the supermarket searching for an ideal snack foods to help you feel healthy. Here are some healthy snacks which you can use when you need a fast pick me up.
If you’re not hypersensitive to nuts, try consuming some almonds! Almonds are usually considered a super food since they’re packed full of things which help boost our vigor while keeping us healthy. Almonds really are a natural source of B vitamins together with other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan which can often allow you to be sleepy. But once you eat almonds, you don’t feel like you should sleep a while. Alternatively, these nuts help to reduce stress and provide a calming feeling throughout your body. Almonds often give a general increased sense of well-being.
There are lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to rice pilaf w/ carrot & cumin recipe. You can have rice pilaf w/ carrot & cumin using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Rice Pilaf w/ Carrot & Cumin:
- Use 1 C rice
- Use 2 C warm water
- Take 2 carrots; peeled & grated
- You need 2 t cumin
- Use 2 T butter
- Provide 1 T extra virgin olive oil
- Prepare 1 pinch kosher salt and black pepper
Instructions to make Rice Pilaf w/ Carrot & Cumin:
- Heat butter and oil in a medium sized, oven safe saucepot. Heat water to a simmer in a different pot.
- Add rice, cumin, salt, and pepper. Stir and saute over medium-high heat for 1-2 minutes. Add carrots and warm water. Stir. Cover.
- Bake at 350° for approximately 25 minutes or until liquid is absorbed. Let steam for 5 minutes without removing the lid. Fluff and stir.
- Variations; Coconut extract or milk, raisins, cardamom, espresso, allspice, lemon, lime, nutmeg, clove pumpkin, mace, cinnamon, brown sugar, cayenne, crushed pepper flakes, parsely, cilantro, scallions, chives, chile powder, turmeric, celery, celery seed, worchestershire, paprika, shallots, habanero, bacon, oregano, zucchini, squash, marjoram, cotija, coriander seed, lemongrass, lime, pineapple, mango, papaya, vinegar, wine, bourbon, thyme, basil, rosemary, olives, bacon fat, vegetable stock, vegetable oil, peanut oil, onions, corn, sofrito, beer, tequila, mojo crillo, spinach, nopales, chimichurri, tamarind, soy, hoisin, tamari, leeks, ramps,
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