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Rosemary carrot rice

by Michaelle
rosemary carrot rice

Rosemary carrot rice,

Yum!!!rosemary carrot rice

rosemary carrot rice

This recipe is my late grandmother favorite. She usually made it when things were tight time wise and money wise. Although I don’t care for carrots, I always enjoyed this fragrant rice. It’s also quite pretty for a simple dish.

She used to have this large raised garden in her backyard. Nothing can smell better than the herbs and flower fragrances mingle together in a hot Summer night! Add the salty smell of the ocean and you have a wonderful sensorial paradise!

rosemary carrot rice

Grandma also had palm trees and coconut trees all over the property amongst other ones.  That means coconut milk was a big part of our meals. Coconut milk in our morning coffee, coconut milk in the polenta for lunch or the black bean puree, and coconut milk in our rice dishes.

The odd thing?

You always crave it and never get tired of it. Some part of the country won’t consider you a good cook if you don’t know how to incorporate coconut milk properly in your meals.  Some say it brings out the best part of all the herbs and spices we use. You know when it’s missing in a recipe!

Rosemary carrot rice,

What to expect?

This rosemary carrot rice is just wow!

budget friendly

easy

quick

delicious

Simple

anyone can make it!

Vegan

Gluten-free

Slightly sweet due to the coconut milk

Fragrant!

Rosemary carrot rice

Delicious rosemary carrot rice. Simple and budget friendly! This rice smells wonderful! It's vegan, gluten-free, and very easy to make!
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Dinner, Sides
Cuisine: Vegan
Servings: 4
Author: Michaelle

Ingredients

  • 2 cup grated carrots
  • 1 cup rice
  • 1 1/2 cup rice Jasmine
  • 1 tsp. salt
  • 1/8 tsp. turmeric
  • 1 1/2 vegetable broth no salt added
  • 1/2 cup coconut milk
  • 1 tbs. fresh rosemary
  • 1/8 tsp. freshly cracked black pepper
  • 1 tsp. mashed garlic
  • 1 tsp. olive oil

Instructions

  • On medium heat, add the oil and garlic to cook until it's slightly brown.
  • Add the carrot, salt, pepper, vegetable broth, turmeric, coconut milk, and rosemary.
  • Bring to boil.
  • Rinse the rice under cold water.
  • Add the boiling mixture. Stir.
  • Cover tightly. Lower heat to medium-low.
  • Let rice simmer for 15 minutes.
  • Fluff, check tenderness.
  • Serve warm!

 

From my Other blog:

3 books to read to get out of a rot!

Tomato basil lentil spread

More from this blog:

Vegan Haitian pigeon peas and black rice

Cabbage fried rice

let me know if you give it a try! You won’t regret it, I promise!

Talk to you real soon!

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