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Carrot And Coriander Pilaf Salad

10min.chef's picture
Ingredients
  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)
Directions

GETTING READY
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.

MAKING
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.

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Dish: 
Salad
Interest: 
Everyday
Cook Time: 
20 Minutes

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