Loading...

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.
