Rice Pilaf With Carrots and Parsley Recipe (2024)

Very plain recipe. First off, you need to use Stock (not water as indicated as optional). Basmati is a good choice but use any rice you have on hand. I've done it with Jasmine and even converted. I think finely chopped veggies work better than having big chunks of vegetables in the pilaf. Chopped toasted nuts like pecans add a nice texture element. Whole pine nuts would work too. 1/2 poblano, Jalapeno or bell pepper kicks it up too. Reduced homemade stock works great.

So easy and so delicious! I followed the recipe exactly, using chicken stock and leeks. My 5 and 3 year old kept asking for more. I served it with pan seared grouper with a butter sauce and steamed broccolini. This will be my go to side/starch!

It was too hot to pick the parsley so we forgot that. With local leeks and multicolored carrots. this was both delicious and beautiful. So sweet that it tasted like it had honey in it.

What a wonderful dish! I amended the recipe to included two celery stalks. I also cooked the rice first in my rice cooker before following the written recipe, and added (1/4 tsp. smoked cinnamon to the veggies as they were being cooked in the oil. When the dish was completed, I put it under the broiler for a few minutes to crisp up the surface and added a pinch of turmeric.
I served the pilaf with Chicken Shawarma, White Sauce, tomatoes, cucumbers, olives, and feta, and warmed pita.

For whole grain basmati, keep proportions the same but cook for 30 to 40 minutes, then check liquid content. May need to add up to 2/3 cup more stock and simmer another 10 minutes before covering with towel.

This was fresh-tasting and so pretty, really a lovely side dish. I added a handful of slivered almonds and used it under lemon chicken.

This was fun to make and was very good! Thought I had an onion (no...) so I substituted 2 shallots instead.

This is a great canvas! Used stock and added pine nuts per some others’ suggestions and added some sausages for a meal. Would also be with like feta and chickpeas.

Really too simple, but adding some garbanzos, and whatever other vegetables to it and fresh cut chives and marjoram made it a great dish for leftover rice!

Loved this! Made it in the instant pot using sautée and then pressure cook on high for 4 minutes, slow release for 10 minutes, then the towel for 10. Delicious!

I ran out of EVOO so I used a blood orange and Chile olive oil. Added some great flavor. I also used long grain brown rice and added 15 minutes to the cook time. At the end I added some toasted pistachios. It was wonderful, almost upstaged the halibut I was cooking.

I liked the recommendation to cut the carrot small. Used 4 ounces carrot, same amount onion, veggie broth, and unrinsed jasmine rice. VERY pleased with this pilaf. Great flavor and the rice was perfect.

Excellent! I tripled the recipe to feed a small crowd and the result was perfect. I like the step of covering the pilaf with a towel and the lid when at rest. The dish was so moist.

I doubled the recipe using white basmati rice. Do not double the water or the rice will be mush. Live and learn!

Add some wild rice, toasted almonds and dried fruit.

This one of favorite side dishes. It’s delicious and pretty so it’s great to take to a party/dinner with friends. Use jasmine rice and it’s fine. Leeks are the unsung heroes of the Allium world.

Beef broth and onion worked great. Finished with chopped green onion along with the parsley. Will add nuts for texture next time.

This was delicious! I added a chopped poblano and toasted pecans like one reader suggested. Next time I will add some golden raisins as well as I think that will go very good, but I didn't have any. Served this with Melissa Clark's Butterflied Leg of Lamb with Salsa Verde and roasted asparagus for Easter. It was awesome!

Was it too much trouble to indicate how many cups this medium leek yielded when chopped............for the novice cooks? Seriously, sometimes this site assumes a little too much knowledge for every reader.

This was hands-down the best rice I’ve ever made, which I attribute to using homemade chicken stock that I’d previously frozen (instead of water). Decadent and relatively easy, and I love the trick with the towel and lid at the end for moist fluffy results. A squeeze of lemon is also a great idea.

Added a couple of teaspoons curry powder, toasted sliced almonds, and some frozen peas for more green. It was very good with those additions, but I can see how it might be a little lackluster without extra spice. Next time I might try diced tomatoes, cumin and cayenne. Seems like an easy recipe to change up for different tastes.