Rating: 3.32 stars
92 Ratings
  • 5 star values: 19
  • 4 star values: 23
  • 3 star values: 22
  • 2 star values: 24
  • 1 star values: 4

Serve this dish with our Grilled Chicken Tostadas.

Martha Stewart Living, June 2003

Gallery

Credit: WILLIAM MEPPEM

Recipe Summary test

prep:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a medium saucepan with water, and bring to a boil; add salt and rice. Cook until rice is just tender, 15 to 20 minutes. Drain, and transfer rice to a serving bowl.

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  • Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, and cook, stirring, until it begins to soften, about 4 minutes. Add carrot; cook, stirring, until vegetables are tender, about 5 minutes. Stir in peas, turmeric, cumin, and paprika; cook until heated through. Transfer mixture to bowl with rice, and stir to combine. Season with salt and pepper. Serve warm or at room temperature.

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Reviews (3)

92 Ratings
  • 5 star values: 19
  • 4 star values: 23
  • 3 star values: 22
  • 2 star values: 24
  • 1 star values: 4
Rating: Unrated
05/05/2015
Glad I read the reviews though I probably would have added salt once I saw it wasn't there. Probably just a typo from whomever put this recipe in the system. But we'll see tonight!
Rating: Unrated
03/18/2014
I made this dish, followed the recipe and it tasted TERRIBLE!
Rating: Unrated
09/11/2013
Martha has never let me down... until this recipe. This is the most bland Rice Pilaf ever.
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