Spring Carrots with Yellow Rice Recipe

Name: Spring Carrots with Yellow Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups chicken stock; 1/8 teaspoon ground turmeric; Pinch of salt; 2/3 cup rice; 3 tablespoons butter; 1 medium onion, minced; 1 pound carrots, peeled and cut into 1/4-inch julienne; 2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried, crumbled; 1/4 teaspoon dried Italian or Greek oregano, crumbled; 1 tablespoon wine vinegar; 1/2 teaspoon sugar; Pinch of cinnamon; 1/2 cup chicken stock or water; 2 teaspoons minced fresh parsley

Servings: persons

1 1/3 cups chicken stock
1/8 teaspoon ground turmeric
Pinch of salt
2/3 cup rice
3 tablespoons butter
1 medium onion, minced
1 pound carrots, peeled and cut into 1/4-inch julienne
2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried, crumbled
1/4 teaspoon dried Italian or Greek oregano, crumbled
1 tablespoon wine vinegar
1/2 teaspoon sugar
Pinch of cinnamon
1/2 cup chicken stock or water
2 teaspoons minced fresh parsley

1
Combine 1 1/3 cups stock with turmeric and salt in heavy 2-quart saucepan and bring to boil over high heat.
2
Add rice, reduce heat to low, cover and cook until liquid is absorbed, about 25 minutes.
3
Remove from heat and fluff with fork.
4
Cover and keep warm.
5
Melt butter in heavy large skillet over low heat.
6
Add onion, cover and cook until softened, about 10 minutes, stirring occasionally.
7
Blend in carrots, increase heat to medium-low and cook uncovered 5 minutes.
8
Add marjoram and oregano and cook 5 minutes, stirring frequently.
9
Stir in vinegar, sugar and cinnamon and cook several minutes to blend flavors.
10
Add 1/2 cup stock and simmer gently until carrots are crisp-tender and liquid is evaporated, about 20 minutes.
11
Stir carrots into rice.
12
(Can be prepared 2 days ahead to this point and refrigerated.
13
To reheat, turn into buttered baking dish, cover with foil and bake in preheated 325F oven until hot, about 30 minutes.)
14
Mix in parsley.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/3 cups chicken stock, 1/8 teaspoon ground turmeric, Pinch of salt, 2/3 cup rice, and more.

Yes, Spring Carrots with Yellow Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Carrots with Yellow Rice

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