Onion and Carrot Pilaf

Onion and Carrot Easy Yellow Rice

I once met somebody who told me that her husband never ate leftovers.

Poor lady. I don’t know what positive qualities her husband may have, but for me somebody who would not eat the occasional leftovers cannot be a candidate for Mr. Aunt Clara. At our home we recycle all the leftovers, and the idea of spending hours and hours in the kitchen on a daily basis does not sit well with me.

Onion and Carrot Easy Yellow Rice

Sure, I love cooking, a lot in fact, but on an everyday basis we prefer uncomplicated dishes, lots of vegetables and light food. Long stays in the kitchen are left for special occasions.

But serving leftovers does not have to be boring. You have to be creative, add fresh ingredients, transform them into new dishes. So far my husband has not complained. OK, he’s done it a few times, but he normally doesn’t even notice when I “recycle” food.

Onion and Carrot Easy Yellow Rice

If I had met my other half on one of those TV dating shows my first question would have been:

– “Contestant no. 1, in the following picture, where do you imagine your future spouse will spend the most time?”

Onions and carrots pilaf

Guess the correct answer. I bet you did.

Buen provecho!

Aunt Clara
Onion and Carrot Easy Yellow Rice
Prep time
Cook time
Total time
Sometimes I cook more rice that we actually consume and this onions and carrots yellow rice (pilaf) is one of my favorite ways to reuse it. It gets its color from the carrots.
Serves: 6 servings
  • 1 large carrot
  • 1 large onion
  • 3 tablespoons of olive oil
  • 1 sprig of parsley, chopped
  • 6 cups of pre-cooked white rice (see recipe)
  • 1 cup of vegetable broth
  • 1 flat parsley sprig, minced
  1. Grate the carrot with the coarse side of the grater, or cut into very small cubes
  2. Cut the onion into very small cubes.
  3. Heat the oil over medium heat in a deep pot.
  4. Add the carrot, onion and parsley, cook and stir until the onions become transparent.
  5. Add the rice and mix well.
  6. Add the broth and cook over low heat for two minutes.
  7. Cover with a tight-fitting lid and cook for 7 minutes.
  8. Uncover and fluff with a fork. Mix with the parsley and serve warm.

If you don't have vegetable broth at hand use a bouillon cube dissolved in hot area.
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{ 3 comments… add one }

  • Denis January 3, 2014, 4:10 PM

    Hi there, You’ve done an incredible job. I’ll definitely digg it and personally recommend to my friends.

    I am sure they’ll be benefited from this site.

  • Colleen May 18, 2012, 5:03 PM

    The picture makes this dish look so good. You mention oil in the instructions but do not have it listed in the ingredients. You don't use any spices at all? I would like to make this but I just want to make sure I have it down correctly.

  • Ambika March 10, 2012, 6:27 PM

    Love this rice. This was a staple in my lunch box to school. My mom added in some chopped tomatoes and use cilantro instead of parsley. I still make it when I am nostalgic. You have such a wonderful blog, glad to be your new follower :)