Ingredients with Measurements:
- 1 cup long-grain rice
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups grated carrots
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup raisins
- 1/4 cup slivered almonds
Special equipment needed:
- Large saucepan with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the grated carrots, ground cumin, ground coriander, salt, and black pepper to the saucepan. Stir to combine and cook for 5 minutes.
4. Add the rice to the saucepan and stir to combine with the carrot mixture.
5. Add the water to the saucepan and bring to a boil. Reduce the heat to low, cover the saucepan with a lid, and simmer for 18-20 minutes, or until the rice is cooked and the water has been absorbed.
6. In a skillet, toast the slivered almonds over medium heat until golden brown, about 5 minutes.
7. Add the raisins to the skillet with the toasted almonds and stir to combine.
8. Fluff the rice with a fork and transfer to a serving dish.
9. Top the rice with the almond and raisin mixture.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 8g
Carbohydrates: 51g
Protein: 6g
Fiber: 4g
Substitutions for ingredients:
- Brown rice can be substituted for long-grain rice.
- Chopped walnuts can be substituted for slivered almonds.
- Dried cranberries can be substituted for raisins.
Variations:
- Add 1/2 cup of chopped fresh parsley to the rice pilaf before serving.
- Add 1/2 teaspoon of ground cinnamon to the carrot mixture for a sweet and savory flavor.
- Add 1/2 cup of cooked chickpeas to the rice pilaf for added protein.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent the rice from becoming sticky.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Toasting the almonds before adding them to the rice pilaf adds a nutty flavor and crunchy texture.
Storage instructions:
Leftover rice pilaf can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice pilaf, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the rice pilaf in a large serving dish and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Grilled chicken or fish
- Roasted vegetables
Suggested side dishes:
- Greek salad
- Hummus and pita bread
Troubleshooting advice:
- If the rice is still undercooked after the water has been absorbed, add 1/4 cup of water and continue to cook until the rice is tender.
Food safety advice:
- Store leftover rice pilaf in the refrigerator within 2 hours of cooking.
- Reheat leftover rice pilaf to an internal temperature of 165°F before consuming.
Food history:
Morkovcha and rice pilaf is a traditional Uzbek dish that is typically served as a side dish or a main course. The dish is made with grated carrots, onions, and spices, which are sautéed and then cooked with rice until tender.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the combination of spices and raisins.
Serving suggestions:
Serve the morkovcha and rice pilaf as a side dish with grilled chicken or fish and roasted vegetables.
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