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RECIPE
12 INGREDIENTS6 STEPS55MIN

Carrot Rice

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Learn how to make delicious Carrot Rice, which happens to be vegan, vegetarian, and gluten-free!
55MIN
Total Time

CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG

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
Chopped  Fresh Parsley
2 cups
Brown Rice , parboiled
3 1/2 cups
Vegetable Stock
1
Scotch Bonnet Pepper
deseed for less spicy

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Nutrition Per Serving

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CALORIES
103
FAT
4.7 g
PROTEIN
1.6 g
CARBS
13.9 g

Author's Notes

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

Cooking Instructions

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Step 1
In a deep pan over low heat, add Olive Oil (1 1/2 tablespoon), Scallion (1), Garlic (1 clove), Fresh Thyme (3 sprig), and Pimiento Pepper (2) and stir for 30 seconds.
Step 2
Next, add the Carrot (1), Salt (1/2 teaspoon) and Fresh Parsley (1 tablespoon). Keep stirring for another 2 minutes.
Step 3
Add in the Brown Rice (2 cup), stir and mix everything well. Then pour in the Vegetable Stock (3 1/2 cup) 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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Nutrition Per Serving
Calories
103
% Daily Value*
Fat
4.7 g
6%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
13.9 g
5%
Fiber
2.1 g
8%
Sugars
2.4 g
--
Protein
1.6 g
3%
Sodium
632.3 mg
27%
Vitamin D
--
--
Calcium
27.3 mg
2%
Iron
0.3 mg
2%
Potassium
56.4 mg
1%
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