This is a #vegan, #vegeterian meal which is commonly known as #pilaf . Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American and Caribbean cuisines.
Cooking time: 35 minutes
Difficulty: Everyone can cook it!
– Basmati or Jasmine rice – 1 tea cup
– Onion – 1 medium sized onion
– Carrots – 200gr or 4 medium sized carrots
– Cumin – 1/2 tea spoon
– Olive oil – 2 table spoon
– Vegetable broth – 1 tea cup
– Parsley and toasted pine nuts – handful
How to do it:
Step 1: Begin by chopping the onion and the carrots. In a preheated saucepan add the olive oil, onion and carrots. Cook until the onion is translucent, season it with salt & pepper. Add the cumin and cook for another minute until you can smell the aroma.
Step 2: Once the vegetables are cooked and seasoned, add the rice. Cook, stirring, until the grains are well-coated and some look translucent and the whole mixture smells toasty, about 3 minutes.
Tip&Tricks – if the rice is translucent it will not clump in chunks.
Step 3: Add the vegetable broth, reduce the heat and cook until the liquid is absorbed, around 12 to 15 minutes.Remove from heat and fluff the rice with a fork. Then cover the pot with a clean dish towel and seal with the lid for 10 minutes.
Finish: Before serving, add fresh parsley and a handful of toasted pine nuts.