Carrot and Cranberry Pilaf

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recipe by Kenwood

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

Carrot and Cranberry Pilaf

recipe updated Oct 8, 2019


  • Shallot icon
    2 (84g)
  • Carrot icon
    2 (100g)
  • Nutmeg icon
    about ½ teaspoon (1g)
  • Flaked almonds icon
    Flaked almonds
    as needed
  • Fresh parsley icon
    Fresh parsley
    1¼ tbsp
  • Olive oil icon
    Olive oil
    1½ tbsp (about 22ml)
  • Garlic clove icon
    Garlic clove
  • Ground coriander icon
    Ground coriander
    1 tsp (2g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Wild rice icon
    Wild rice
    75g (about ¼ cup)
  • Vegetable stock icon
    Vegetable stock
    600ml (2½ cups)
  • Basmati rice icon
    Basmati rice
    250g (about 1¼ cups)
  • Dried cranberries icon
    Dried cranberries
    100g (about 1 cup)


  • kCook icon kCook Multi
  • kCook icon kCook bowl

Step preview

  1. Fit coarse grating disc (3) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Add olive oil to the kCook bowl
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 2 min, 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Grate shallot and carrot into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add garlic clove to the kCook bowl
  12. Add ground coriander, nutmeg and salt & pepper to the kCook bowl
  13. Cook with filler cap fitted - 3 min, 120°C, speed 3
  14. Then add wild rice and vegetable stock to the kCook bowl
  15. Cook with filler cap fitted - 25 min, 98°C, speed 1
  16. Then add basmati rice to the kCook bowl
  17. Cook with filler cap fitted - 20 min, 98°C, speed 1
  18. Then add dried cranberries to the kCook bowl
  19. Stir with filler cap removed - 30 sec, speed 3
  20. Season to taste
  21. Serve
  22. Garnish with flaked almonds and fresh parsley
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