Autumn Mixed Vegetable Pilaf
I can’t believe that Thanksgiving is only a week away! I’m not sure I’m ready yet – for the feasting, shopping, family reunions, and, well, more feasting. But the notion of it all does sound pretty good.
Want something a little more colorful, fragrant, and different to add to your dinner table? Try this mixed vegetable pilaf with turkey, ham or whatever else you are devouring.
- 2 tablespoons extra-virgin olive oil
- 3 medium carrots, cut into 1/2-inch pieces
- 1 shallot, minced
- Salt and freshly ground pepper
- 1 1/2 cups basmati rice
- 3/4 teaspoon caraway seeds
- 1/4 cup chopped parsley
- 1/3 cup salted roasted spiced or seasoned pepitas (pumpkin seeds)
- 1/3 cup chopped roasted almonds
- 1/2 lemon
- Heat olive oil over medium heat in a large saucepan. Add carrots and shallot to pan. Season with salt and pepper, and cook for 3 minutes.
- Add rice and caraway seeds and incorporate.
- Add 2 1/2 cups of water to the saucepan and bring to a boil. Cover and cook over low heat for 15 minutes, until rice is tender and the water is absorbed. Don't lift the cover. Keep the saucepan covered. Remove from the heat, keep it covered and let stand for 10 minutes.
- Fluff the rice with a wooden spoon. Stir in parsley and season with 1/2 tsp of salt and dash of pepper. Gently mix in the pepitas and almonds. Serve pilaf on a plate and sprinkle some fresh lemon juice over the pilaf.
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