Carrot and Cranberry Pilaf
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recipe by Kenwood None
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- Calories
- 323
Carrot and Cranberry Pilaf
recipe updated Apr 5, 2018
Ingredients
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- Olive oil
- 1½ tbsp
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- Shallot
- 84g
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- Carrot
- 100g
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- Garlic clove
- 6g
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- Ground coriander
- 2g
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- Nutmeg
- 1g
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- Salt & pepper
- 1 pinch
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- Wild rice
- 75g
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- Vegetable stock
- 600ml
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- Basmati rice
- 250g
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- Dried cranberries
- 100g
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- Flaked almonds
- as needed
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- Fresh parsley
- 5g
Tools
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kCook Multi
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kCook bowl
Step preview
- Prep and set aside shallot: peeled & quartered
- Prep and set aside carrot: peeled, trimmed & quartered
- Prep and set aside nutmeg: ground
- Prep and set aside flaked almonds: toasted
- Prep and set aside fresh parsley: finely chopped
- Fit coarse grating disc (3) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat for 2min with filler cap removed
- Turn direct prep attachment to position 1
- Grate prepared shallot with direct prep attachment
- Grate prepared carrot with direct prep attachment
- Turn direct prep attachment to position 2
- Add peeled, crushed garlic clove
- Add ground coriander
- Add prepared nutmeg
- Add salt & pepper
- Cook for 3min with filler cap fitted
- Add wild rice
- Add hot vegetable stock
- Cook for 25min with filler cap fitted
- Add basmati rice
- Cook for 20min with filler cap fitted
- Add dried cranberries
- Stir for 30s with filler cap removed
- Season to taste
- Serve
- Garnish with prepared flaked almonds
- Garnish with prepared fresh parsley