Lots of carrots coming in now in my garden so I thought I would use a few in this pilaf recipe. I used some fresh ground coriander (cilantro) seed for the seasoning. It turned out very flavorful and would be a nice side dish for chicken or fish.
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Sweet French Chantenay Carrots |
1 cup diced carrots
1 cup diced yellow or red bell pepper
1 cup diced red onion
2 ½ cups cooked brown basmati rice
1 cup cooked brown lentils
1 cup frozen green peas
1 tsp ground coriander
2 teaspoons olive oil
½ tsp salt
ground black pepper
bay leaf
Heat the olive oil over medium temperature in a large skillet;
add the bay leaf and carrots, onion and pepper.
Sauté for 5-10 mins and add the frozen peas. Cook additional 3 minutes
just to thaw the peas. Remove from heat.
In a large serving bowl add the cooked lentils and brown
rice. Stir in the ground coriander, salt
and pepper. Add the sautéed vegetables
and toss until combined. Check
seasonings, and add more salt and pepper if needed. Serve warm.
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sauteed peppers, onion and carrots |
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Cooked Brown Lentils |
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Brown Basmati Rice |
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Coriander Seed Ground Seed |
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Toss together, remove bay leaf before serving |
You can grow and grind your own Coriander. It is the seed from the Cilantro plant. I have a lot going to seed right now since our weather has turned warm once again. Seems like endless summer here in San Diego County.
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Cilantro Plants in Full Bloom |
