Honey Glazed Carrot Rice Pilaf
Honey Glazed Carrot Rice Pilaf
Ingredients
For the Pilaf
- 2 tablespoons unsalted butter
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 3 cups chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Honey Glazed Carrots
- 1 pound carrots, peeled and sliced into 1/4-inch thick rounds
- 1 tablespoon unsalted butter
- 1/4 cup honey
- 2 tablespoons water
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the ingredients: Finely dice the yellow onion, mince the garlic, and rinse the long-grain white rice thoroughly under cold water until the water runs clear. Peel and slice the carrots into 1/4-inch thick rounds.
⏱️ 10 min
- 2
Start the pilaf: In a large skillet or Dutch oven with a tight-fitting lid, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Toast the rice and cook: Add the rinsed rice to the skillet and stir to coat with the butter and aromatics. Toast the rice for 2-3 minutes, stirring occasionally, until slightly opaque. Pour in the chicken broth, add the kosher salt and black pepper. Bring the mixture to a boil, then immediately reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 20 min
- 4
Prepare the honey glazed carrots: While the rice is simmering, melt 1 tablespoon of unsalted butter in a medium saucepan over medium heat. Add the sliced carrots and sauté for 5-7 minutes until they start to soften. Add the honey and 2 tablespoons of water, stir to combine. Bring to a gentle simmer and cook for another 3-5 minutes, stirring occasionally, until the carrots are tender-crisp and coated in a glossy glaze.
⏱️ 10 min
- 5
Combine and serve: Once the rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork. Carefully fold the honey glazed carrots into the rice pilaf. Garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Glazed Carrot Rice Pilaf
Ingredients
For the Pilaf
- 2 tablespoons unsalted butter
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 3 cups chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Honey Glazed Carrots
- 1 pound carrots, peeled and sliced into 1/4-inch thick rounds
- 1 tablespoon unsalted butter
- 1/4 cup honey
- 2 tablespoons water
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the ingredients: Finely dice the yellow onion, mince the garlic, and rinse the long-grain white rice thoroughly under cold water until the water runs clear. Peel and slice the carrots into 1/4-inch thick rounds.
⏱️ 10 min - 2
Start the pilaf: In a large skillet or Dutch oven with a tight-fitting lid, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Toast the rice and cook: Add the rinsed rice to the skillet and stir to coat with the butter and aromatics. Toast the rice for 2-3 minutes, stirring occasionally, until slightly opaque. Pour in the chicken broth, add the kosher salt and black pepper. Bring the mixture to a boil, then immediately reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 20 min - 4
Prepare the honey glazed carrots: While the rice is simmering, melt 1 tablespoon of unsalted butter in a medium saucepan over medium heat. Add the sliced carrots and sauté for 5-7 minutes until they start to soften. Add the honey and 2 tablespoons of water, stir to combine. Bring to a gentle simmer and cook for another 3-5 minutes, stirring occasionally, until the carrots are tender-crisp and coated in a glossy glaze.
⏱️ 10 min - 5
Combine and serve: Once the rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork. Carefully fold the honey glazed carrots into the rice pilaf. Garnish with fresh chopped parsley before serving.
⏱️ 5 min