Try this Carrot and Cumin Pilaf Rice from Donal's Meals in Minutes.
Preheat the oven to 200°C.
Place a low-sided casserole dish over a medium high heat. Add the oil and fry the onion and carrot for 6 minutes or until the onion are just tender. Add in the spices and fry for another 2-3 minutes.
Stir through the rice, vegetable stock and chickpeas. Bring to a steady simmer before covering with a lid and transferring to the oven to cook for 35 minutes. Fluff up with a fork after half the cooking time.
Once cooked stir through the parsley and a squeeze of lemon juice.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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