RECIPE
12 INGREDIENTS6 STEPS55MIN

Carrot Rice

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Learn how to make delicious Carrot Rice, which happens to be vegan, vegetarian, and gluten-free!

55MIN

Total Cooking Time

12

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Ingredients
US / METRIC
Servings:
6
Serves 6
1 1/2 Tbsp
1
Scallion , roughly chopped
1 clove
Garlic , roughly chopped
3 sprigs
2
Pimiento Peppers , finely chopped
1
Large Carrot , shredded
1/2 tsp
1 Tbsp
2 cups
Brown Rice , parboiled
3 1/2 cups
Vegetable Stock
1
Scotch Bonnet Pepper
deseed for less spicy
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Author's Notes

For kid-friendly rice, leave out the scotch bonnet.

Directions

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Step 1
In a deep pan over low heat, add Olive Oil (1 1/2 Tbsp) , Scallion (1) , Garlic (1 clove) , Ground Black Pepper (1/4 tsp) , Fresh Thyme (3 sprigs) , and Pimiento Peppers (2) and stir for 30 seconds.
Step 2
Next, add the Carrot (1) , Salt (1/2 tsp) and Fresh Parsley (1 Tbsp) . Keep stirring for another 2 minutes.
Step 3
Add in the Brown Rice (2 cups) , stir and mix everything well. Then pour in the Vegetable Stock (3 1/2 cups) and add Saffron Threads (1 pinch) , bring it up to a boil.
Step 4
Add in a Scotch Bonnet Pepper (1) , place the lid on and let it simmer for 20-25 minutes.
Step 5
Turn off the stove, remove the scotch bonnet pepper, place the lid back on and let it sit for another 10 minutes.
Step 6
Using a fork, fluff up the rice then serve.

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