Carrot and Cranberry Pilaf
Serves
4
Total Time
1hrs
Calories
339
Carrot and Cranberry Pilaf
- Shallot2peeled, quartered
- Carrot2peeled, trimmed, quartered
- Nutmeg½ teaspoonground
- Flaked almondsas neededtoasted
- Fresh parsley5 gfinely chopped
- Olive oil1 ½ tablespoons
- Garlic clove1peeled, crushed
- Ground coriander1 teaspoon
- Salt & pepper1 pinch
- Wild rice75 g
- Vegetable stock600 ghot
- Basmati rice250 g
- Dried cranberries100 g
Ingredients
- 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. Add olive oil to the kCook bowl
- 5. Fit kCook bowl to kCook Multi
- 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, ground coriander, nutmeg and salt & pepper
- 12. Cook with filler cap fitted - 3 min, 120°C, speed 3
- 13. Then add wild rice and vegetable stock
- 14. Cook with filler cap fitted - 25 min, 98°C, speed 1
- 15. Then add basmati rice
- 16. Cook with filler cap fitted - 20 min, 98°C, speed 1
- 17. Then add dried cranberries
- 18. Stir with filler cap removed - 30 sec, speed 3
- 19. Season to taste, garnish with flaked almonds and fresh parsley
- 20. Serve
Method
Make this recipe in the Fresco Recipes App
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