Carrot and Coriander Pilaf Salad Recipe
Ingredients
| 2 medium-size carrots | ||
| Small head romaine lettuce | ||
| 2 tablespoons good-quality olive oil | ||
| Garlic | 1 Teaspoon, minced | |
| 1 cup coarsely chopped onion | ||
| Ground coriander | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| 1/8 teaspoon ground cumin 1/8 teaspoon freshly ground pepper | ||
| 1 cup converted white rice | ||
| Chicken stock | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Chopped coriander | 1/3 Cup (16 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.
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.
Chef
