Leek and Carrot Basmati Rice Pilaf

Instructions

1. Step 1

   Place the rinsed rice in a mixing bowl, cover it with cool water, and soak for 15 minutes. Drain thoroughly through a fine-mesh sieve.

   Timer: 15 min (fixed)

   Ingredients used: 190.0 gr Basmati Rice

   Cookware: fine mesh sieve, mixing bowl

2. Step 2

   Wash between the leek layers to remove grit, then trim and slice the leek thinly.

   Ingredients used: 250.0 gr Leek

   Cookware: Chef Knife, cutting board

3. Step 3

   Peel and coarsely grate the carrot.

   Ingredients used: 120.0 gr Carrot

   Cookware: Box Grater, cutting board

4. Step 4

   Heat the olive oil in a saucepan over medium heat. Add the prepared leek and cook, stirring occasionally, until softened but not browned.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: saucepan with lid, wooden spoon

5. Step 5

   Add the prepared carrot and cook over medium heat until it begins to soften.

   Timer: 3 min (fixed)

   Cookware: saucepan with lid, wooden spoon

6. Step 6

   Stir in the drained rice, salt, and black pepper. Cook over medium heat, stirring gently, until the grains are evenly coated.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 5.0 gr Salt

   Cookware: saucepan with lid, wooden spoon

7. Step 7

   Add the hot water and bone broth, then squeeze in the lemon. Increase to high heat and bring the liquid to a boil.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 ml Bone Broth, 0.25 piece Lemon, 240.0 gr Water

   Cookware: saucepan with lid, wooden spoon

8. Step 8

   Cover the saucepan, reduce to low heat, and cook until the liquid is absorbed and the rice is tender.

   Timer: 12 min (fixed)

   Cookware: saucepan with lid

9. Step 9

   Turn off the heat. Place a clean kitchen towel between the saucepan and lid, then let the pilaf rest undisturbed.

   Timer: 10 min (fixed)

   Cookware: Clean kitchen towel, saucepan with lid

10. Step 10

    Remove the towel and lid, add the dill, and fluff the pilaf gently with a fork before serving.

    Ingredients used: 10.0 gr Dill

    Cookware: fork, saucepan with lid