© J Sainsbury plc 2020
Carrot pilaf
A veggie one-pot that's filled with flavour and works equally as a side or a main.
-
Ready in 50 minutes
-
Cooking time 40 minutes
-
Prep time 10 minutes
-
Serves 4
One of your 5 a day
Ingredients
- 320g Chantenay carrots
- 2tbsp olive oil
- 2 onions
- 20g butter
- 2 cardamon pods
- 300g basmati rice
- 450g vegetable stock
- Juice of half a lemon
- 20g fresh coriander
- 60g flaked almonds
Method
-
1
Heat the oven to 200C/fan 180C/gas 6. Cut the carrots in 1/2 length ways and the larger ones into 1/4 lengthways . Toss the carrots in 1/2 the oil and season well, tip onto roasting tray and roast for 15 minutes, or until they’re cooked through..
-
2
Dice onions finely, chop coriander finely, juice lemon and toast almonds in a dry pan until golden - set aside
-
3
Add the butter and rest of oil to a pan, fry the onions until soft and golden (around 10 mins) on a low-med heat, add the cardamon and fry for another minute, stir in rice and season well
-
4
Add the stock, bring to a simmer and put a lid onto the pan. Cook over a low heat for 15 minutes, or until all the stock has been absorbed
-
5
Once cooked, stir through carrots, coriander and lemon juice. Top with almonds just before serving.
