Golden Rice Pilaf with Sweet Shredded Carrots

Serves: 2|Prep: 5 minutes|Cook: 25 minutes|Total: 30 minutes |Provided by Grimmway Farms


  • 2 tablespoons olive oil
  • 1 shallot, or small onion, minced
  • 1 teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ½ teaspoon cumin
  • Juice and zest of 1 orange
  • 2 cups uncooked basmati rice
  • 2 tablespoons unsalted butter
  • 2 cups Grimmway Colorshred carrots
  • ¼ cup chopped Cal-Organic green onions
  • 1/2 cup golden raisins, raisins, currants, or other dried fruit
  • 1 cup sliced almonds
  • ¼ cup chopped mint leaves
  • Kosher salt


  1. In a medium pot with a lid over medium heat, add olive oil. Add shallot and cook until softened, about 2 minutes.
  2. Stir in turmeric, cinnamon, cumin and rice.
  3. Add 3 ½ cups water and 2 teaspoons kosher salt and ½ the orange juice.
  4. Bring to a simmer a cover. Cook on low for 20 to 25 minutes, or until rice is tender
  5. Once rice is cooked, fluff with a fork.
  6. In a separate skillet over medium heat, melt the butter.
  7. Once the butter is melted, add carrots and orange zest.
  8. Cook until the carrots are slightly softened, but still tender, about 1 minute.
  9. Set carrots aside. Add raisins and remaining orange juice to the pan and cook until raisins plump.

  10. Transfer the rice to a serving dish.
  11. Top the rice with separate stripes of green onions, raisins, carrots, mint and almonds. Serve warm.