12 INGREDIENTS • 6 STEPS • 55MINS

Carrot Rice

Name: Carrot Rice
Total time: PT3300.0S
Yield: 6
Ingredients: 1 1/2 tablespoon Olive Oil; 1 bunch Scallion; 1 clove Garlic; 3 sprig Fresh Thyme; 2 Pimiento Pepper; 1 Carrot; 1/2 teaspoon Salt; 1 tablespoon Fresh Parsley; 2 cup Brown Rice; 3 1/2 cup Vegetable Stock; 1 pinch Saffron Threads; 1 Scotch Bonnet Pepper

Recipe

Learn how to make delicious Carrot Rice, which happens to be vegan, vegetarian, and gluten-free!

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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!

55MINS

Total Time

$1.34

Cost Per Serving

Ingredients

Servings

6

us / metric

4 tsp

Olive Oil

1 bunch

Scallion, roughly chopped

1 scallion per 6 servings

1 clove

Garlic, roughly chopped

3 sprigs

Fresh Thyme

2

Pimiento Peppers, finely chopped

1

Large Carrot, shredded

as needed

Salt

1 Tbsp

Chopped Fresh Parsley

2 cups

Brown Rice, parboiled

3 1/2 cups

Vegetable Stock

1 pinch

Saffron Threads

1

Scotch Bonnet Pepper

deseed for less spicy

Nutrition Per Serving

VIEW ALL

Calories

105

Fat

4.6 g

Protein

1.8 g

Carbs

14.8 g

Add to plan

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.

https://www.youtube.com/user/caribbeanpot

Author's Notes

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

Cooking InstructionsHide images

step 1

In a deep pan over low heat, add Olive Oil (4 tsp), Scallion (1 bunch), Garlic (1 clove), Fresh Thyme (3 sprigs), and Pimiento Peppers (2) and stir for 30 seconds.

step 2

Next, add the Carrot (1), Salt (as needed) 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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