Carrot and Cranberry Pilaf

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recipe by Kenwood None

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    323

Carrot and Cranberry Pilaf

recipe updated Apr 5, 2018

Ingredients

  • Olive oil icon
    Olive oil
    1½ tbsp
  • Shallot icon
    Shallot
    84g
  • Carrot icon
    Carrot
    100g
  • Garlic clove icon
    Garlic clove
    6g
  • Ground coriander icon
    Ground coriander
    2g
  • Nutmeg icon
    Nutmeg
    1g
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Wild rice icon
    Wild rice
    75g
  • Vegetable stock icon
    Vegetable stock
    600ml
  • Basmati rice icon
    Basmati rice
    250g
  • Dried cranberries icon
    Dried cranberries
    100g
  • Flaked almonds icon
    Flaked almonds
    as needed
  • Fresh parsley icon
    Fresh parsley
    5g

Tools

  • kCook icon kCook Multi
  • kCook icon kCook bowl

Step preview

  1. Prep and set aside shallot: peeled & quartered
  2. Prep and set aside carrot: peeled, trimmed & quartered
  3. Prep and set aside nutmeg: ground
  4. Prep and set aside flaked almonds: toasted
  5. Prep and set aside fresh parsley: finely chopped
  6. Fit coarse grating disc (3) to direct prep attachment
  7. Fit direct prep attachment to kCook Multi
  8. Fit stir tool to kCook bowl
  9. Add olive oil to the kCook bowl
  10. Fit kCook bowl to kCook Multi
  11. Attach lid to kCook bowl
  12. Heat for 2min with filler cap removed
  13. Turn direct prep attachment to position 1
  14. Grate prepared shallot with direct prep attachment
  15. Grate prepared carrot with direct prep attachment
  16. Turn direct prep attachment to position 2
  17. Add peeled, crushed garlic clove
  18. Add ground coriander
  19. Add prepared nutmeg
  20. Add salt & pepper
  21. Cook for 3min with filler cap fitted
  22. Add wild rice
  23. Add hot vegetable stock
  24. Cook for 25min with filler cap fitted
  25. Add basmati rice
  26. Cook for 20min with filler cap fitted
  27. Add dried cranberries
  28. Stir for 30s with filler cap removed
  29. Season to taste
  30. Serve
  31. Garnish with prepared flaked almonds
  32. Garnish with prepared fresh parsley
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