Carrot and Cranberry Pilaf
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recipe by Kenwood
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- Calories
- 339
Carrot and Cranberry Pilaf
recipe updated Oct 14, 2020
Ingredients
-
- Shallot
- 2
-
- Carrot
- 2
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- Nutmeg
- ½ teaspoon
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- Flaked almonds
- as needed
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- Fresh parsley
- 5 g
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- Olive oil
- 1 ½ tablespoons
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- Garlic clove
- 1
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- Ground coriander
- 1 teaspoon
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- Salt & pepper
- 1 pinch
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- Wild rice
- 75 g
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- Vegetable stock
- 600 g
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- Basmati rice
- 250 g
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- Dried cranberries
- 100 g
Tools
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kCook Multi
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Kcook bowl
Step preview
- 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 with filler cap removed - 2 min, 140°C, speed 3
- Turn direct prep attachment to position 1
- Grate shallot and carrot into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove to the kCook bowl
- Add ground coriander, nutmeg and salt & pepper to the kCook bowl
- Cook with filler cap fitted - 3 min, 120°C, speed 3
- Then add wild rice and vegetable stock to the kCook bowl
- Cook with filler cap fitted - 25 min, 98°C, speed 1
- Then add basmati rice to the kCook bowl
- Cook with filler cap fitted - 20 min, 98°C, speed 1
- Then add dried cranberries to the kCook bowl
- Stir with filler cap removed - 30 sec, speed 3
- Season to taste
- Serve
- Garnish with flaked almonds and fresh parsley