Reviews (1) Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: 5 stars 09/05/2014 I just made this tonight & it turned out beautifully. The slight sweetness from the carrot juice is what made the dish stand out. I didn't have any carrot juice on hand, so I actually just blended two carrots with 3/4 cup of water in my Vitamix. It worked just fine. I will definitely make this again.
Back to Creamy Carrot Rice All Reviews for Creamy Carrot Rice - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Creamy Carrot Rice Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 1 can reduced-sodium chicken broth, 14 1/2 ounces 1 cup carrot juice 2 tablespoons butter 1/2 small onion, finely chopped Coarse salt and ground pepper 1 cup long-grain rice 1/4 cup dry white wine, (optional) 1/3 cup finely grated Parmesan cheese, plus more for serving 3 tablespoons chopped fresh parsley
Cook’s Notes Stirring the rice frequently while it cooks helps break down the starch, giving the dish its creamy consistency. Variations Stir 1/2 pound cooked shrimp into rice during the last 3 minutes of cooking.
Gallery Creamy Carrot Rice
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Gallery
Creamy Carrot Rice
Creamy Carrot Rice
Creamy Carrot Rice
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Recipe Summary
prep: 40 mins total: 40 mins
Servings: 4
prep: 40 mins
total: 40 mins
prep:
40 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1 can reduced-sodium chicken broth, 14 1/2 ounces 1 cup carrot juice 2 tablespoons butter 1/2 small onion, finely chopped Coarse salt and ground pepper 1 cup long-grain rice 1/4 cup dry white wine, (optional) 1/3 cup finely grated Parmesan cheese, plus more for serving 3 tablespoons chopped fresh parsley
Directions
Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.
Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes.
Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.
Cook’s Notes Stirring the rice frequently while it cooks helps break down the starch, giving the dish its creamy consistency.
Variations Stir 1/2 pound cooked shrimp into rice during the last 3 minutes of cooking.
Cook’s Notes
Stirring the rice frequently while it cooks helps break down the starch, giving the dish its creamy consistency.
Variations
Stir 1/2 pound cooked shrimp into rice during the last 3 minutes of cooking.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 09/05/2014 I just made this tonight & it turned out beautifully. The slight sweetness from the carrot juice is what made the dish stand out. I didn't have any carrot juice on hand, so I actually just blended two carrots with 3/4 cup of water in my Vitamix. It worked just fine. I will definitely make this again.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 09/05/2014 I just made this tonight & it turned out beautifully. The slight sweetness from the carrot juice is what made the dish stand out. I didn't have any carrot juice on hand, so I actually just blended two carrots with 3/4 cup of water in my Vitamix. It worked just fine. I will definitely make this again.Martha Stewart Member
Rating: 5 stars 09/05/2014
I just made this tonight & it turned out beautifully. The slight sweetness from the carrot juice is what made the dish stand out. I didn’t have any carrot juice on hand, so I actually just blended two carrots with 3/4 cup of water in my Vitamix. It worked just fine. I will definitely make this again.
Rating: 5 stars
All Reviews for Creamy Carrot Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Creamy Carrot Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
