Onion and Carrot Pilaf

We loved this Onion and Carrot Pilaf, it is perfect for when I cook more rice that we actually consume and this is one of my favorite ways to reuse it.

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.

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.

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?”

Guess the correct answer. I bet you did.

Buen provecho!

Aunt Clara

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Onion and Carrot Pilaf - Recipe & Video

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Onion and Carrot Pilaf: Sometimes I cook more rice that we actually consume and this dish is one of my favorite ways to reuse it. It gets its color from the carrots.

Servings: 6 servings

Calories: 280 kcal

Author: Clara Gonzalez

Ingredients

• 1 large carrot
• 1 large onion
• 3 tablespoons of olive oil
• 6 cups of pre-cooked white rice (see recipe)
• 1 cup of vegetable broth
• 1 flat parsley sprig , minced

Instructions

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 and onion, cook and stir until the onions become translucent.
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.

Notes & Nutrition Facts

If you don't have vegetable broth at hand use a bouillon cube dissolved in hot area.

Nutrition Facts

Onion and Carrot Pilaf - Recipe & Video

Amount Per Serving

Calories 280 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 166mg 7%

Potassium 114mg 3%

Total Carbohydrates 47g 16%

Dietary Fiber 1g 4%

Sugars 1g

Protein 4g 8%

Vitamin A 35.9%

Vitamin C 2.6%

Calcium 2.3%

Iron 2.4%

* Percent Daily Values are based on a 2000 calorie diet.