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Carrot and Coriander Pilaf Salad

10min.chef's picture
  Carrots 2 Medium
  Romaine lettuce head 1 Small
  Olive oil 2 Tablespoon (Good Quality)
  Minced garlic 1 Teaspoon
  Coarsely chopped onion 1 Cup (16 tbs)
  Ground coriander 1⁄4 Teaspoon (Plus 1/4 Teaspoon If Not Using Fresh)
  Dried thyme 1⁄4 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Converted white rice 1 Cup (16 tbs)
  Chicken stock 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Chopped coriander/Flat leaf parsley 1⁄3 Cup (5.33 tbs)

1) Rinse and pat dry carrots. Cut them coarsely and keep aside.
2) Wash and pat dry 4 large romaine leaves and put them in a plastic bag. Place in the refrigerator, till required. Reserve the remaining leaves.

3) Take a heavy gauge saucepan and place it over medium-high heat. Heat oil in it for about a minute.
4) Stir in chopped carrots, garlic, and onion and stir fry for about 2-3 minutes, until onion are tender and golden. Now, add ground coriander, thyme, cumin, pepper, and rice and cook for about 30 seconds, stirring constantly.
5) Lower the pan heat to medium-low and pour in the stock. Add salt and let the mixture simmer, uncovered for about 18-20 minutes, until rice is soft and the liquid is completely absorbed.
6) Now, transfer the rice into a large bowl and add coriander and parsley and toss to coat. Cover the bowl, loosely and allow to cool at room temperature.

7) Take 4 dinner plates and arrange romaine leaf on each plate and place salad on the leaves.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
20 Minutes

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 985 Calories from Fat 330

% Daily Value*

Total Fat 37 g57.5%

Saturated Fat 5.9 g29.7%

Trans Fat 0 g

Cholesterol 14.4 mg4.8%

Sodium 1878 mg78.2%

Total Carbohydrates 136 g45.2%

Dietary Fiber 13.4 g53.6%

Sugars 23.8 g

Protein 30 g60.1%

Vitamin A 1083% Vitamin C 175.2%

Calcium 57.1% Iron 67.3%

*Based on a 2000 Calorie diet

Carrot And Coriander Pilaf Salad Recipe