Minted Rice Pilaf with Lime, Carrot & Pine Nuts
Prep time
Cook time
Total time
A light and delicious mint-infused pilaf with bright citrus notes.
Author: Kelly
Serves: Serves 4
Ingredients
- 2 Tbsp olive oil (or butter as preferred)
- 1 small yellow onion, diced (about 1 cup)
- 1 cup converted (parboiled) rice
- 2 cups chicken broth (or veg broth)
- 10 or so baby carrots, sliced thin (about ½ cup)
- 8 or so dried apricots, diced (about ⅓ cup)
- ¼ cup fresh mint, chopped and packed (plus more for garnish)
- Juice of 1 lime (about 2 Tbsp)
- heaping ¼ cup pine nuts, toasted
Instructions
- Sauté onion and carrot in a large skillet (that comes with a lid) over low-medium heat until barely softened, about 6 minutes.
- Add rice and stir just until translucent.
- Add broth and mint leaves. Bring to boiling point and then reduce to lowest heat, cover and simmer until tender, about 15 minutes.
- Meanwhile, in a small dry skillet over low heat, sauté the pine nuts until they start to develop some color (and wonderful smell) taking care not to burn them. Remove skillet from heat.
- When rice is tender, stir in lime juice, apricot if using and toasted pine nuts. Taste the pilaf and season with salt & pepper to taste.
- Place pilaf in a singular serving bowl, or plate individually, and top with additional mint leaves as desired.
Notes
What is Pilaf? at its core, a pilaf is simply a rice cooked in broth. Typically the broth is seasoned (with spices and aromatics) and vegetables and/or meat are added.
Choice of Rice: The original recipe calls for converted rice (also known as parboiled rice) and I think it's the perfect choice here in terms of taste, texture and fragrance - the result is a lighter (fluffier) and slightly dryer texture that is non-aromatic. By contrast, a white basmati for example (which I normally enjoy when working outside conventional brown/wild rice) would give rise to a wetter/stickier texture that would not work as well here and its aromatic nature, while normally welcome, would take away from the delicate fragrance in this recipe.
Pottery: the Japanese pottery bowl that appears in the photos (speckled grey/soft blue) was made by Rumi Kubota (pinterest: rumisplate). It was a pleasure meeting Rumi and learning about her beautiful craft in downtown Campbell, CA.
Choice of Rice: The original recipe calls for converted rice (also known as parboiled rice) and I think it's the perfect choice here in terms of taste, texture and fragrance - the result is a lighter (fluffier) and slightly dryer texture that is non-aromatic. By contrast, a white basmati for example (which I normally enjoy when working outside conventional brown/wild rice) would give rise to a wetter/stickier texture that would not work as well here and its aromatic nature, while normally welcome, would take away from the delicate fragrance in this recipe.
Pottery: the Japanese pottery bowl that appears in the photos (speckled grey/soft blue) was made by Rumi Kubota (pinterest: rumisplate). It was a pleasure meeting Rumi and learning about her beautiful craft in downtown Campbell, CA.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2018/06/minted-rice-pilaf.html