Loaded Golden Rice Pilaf You'll be Making All the Time!

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cheaper alternative.

Wash and soak basmati rice for about 10 minutes; set aside.

Chop peeled carrots and yellow onion; mince a couple of garlic cloves.

Heat a deep pan and drizzle in extra-virgin olive oil until it shimmers.

Add chopped onion and minced garlic to the pan; sauté for 3-5 minutes until golden.

Add chopped carrots and frozen peas; season with a pinch of kosher salt and toss.

Add coriander and paprika (about half a teaspoon each), Aleppo pepper, and a dash of turmeric (about a quarter teaspoon); toss to combine.

Cook the vegetables until the carrots are soft and everything is well-coated with spices.

Add the washed and drained basmati rice to the pan; toss to coat the rice with the seasoning.

Add another pinch of kosher salt to the rice; pour in about 2 and a quarter cups of water.

Bring the mixture to a boil, then reduce heat to low, cover, and cook for 15-20 minutes.

While the rice cooks, toast pine nuts and almonds in a separate pan over medium heat; keep an eye on them to prevent burning.

Once the rice is cooked and fluffy, add the toasted nuts on top; optionally add chopped dried fruits like raisins or apricots.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens