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    You are in: Home / Recipes / Spring Carrots With Yellow Rice Recipe
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    Spring Carrots With Yellow Rice

    Average Rating:

     6 Total Reviews

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    • on December 20, 2010

      This was a yummy, fresh and healthy dish that both my sis and me really enjoyed. I used a mix of rice, wild rice, barley, oat kernels and buckwheat as that's what I had on hand and it added a nice chewy texture and nutty flavour to the meal. I really enjoyed the cinnamon and marjoram, but would have liked a tad more flavour. Maybe next time Ill just double or triple the stated amounts. As I didnt have enough carrot, I used a mix of both carrot and parsnip, which was yummy.
      All in all a lovely dish, which was easy to prepare and tasted yummy. Thank you so much for sharing it here with us, Annacia!
      Made and reviewed for Zaar Stars December 2010.

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    • on July 27, 2009

      This was very good. I only hated Julienne the carrots LOL next time I will buy a bag already done! Besides that it was easy and enjoyed by the family. Made for Zaar Chef Alphabet Soup Game July 09

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    • on April 07, 2007

      Very good! Went well with a fish dish cooked in coconut milk. I like the subtle sweetness with the sugar and vinegar. ( I used rice vinegar, because I didn't have wine vinegar). I also cut cooking time because I wanted the carrots crunchy. Will be making this again, with a roast chicken. Thanks for posting this!

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    • on March 26, 2007

      This was so good. What a wonderful fragrant, tasty rice. I really enjoyed the spice and herb mix. This is such a tasty tasty dish. It was easy to make with excellant results. Even my picky dh loved it. Thanks for sharing Annacia, I will be making this often....Kudos

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    • on March 13, 2007

      ok i cheated . i cooked it all together after making a pilef type of thing ,sauteing onion and carrot them adding the 1st chicken stock not the second , but the rest of ingredients . i liked it very much

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    • on February 09, 2007

      We liked these carrots and rice very much, except the carrots were a little too underdone for us, less than "tender crisp". We loved the flavours , a wonderful combination of herbs vinegar etc. I will make it again, probably par boil the carrots first. I did cook the rice longer because I used brown rice which work beautifully. thanks for posting.

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    Nutritional Facts for Spring Carrots With Yellow Rice

    Serving Size: 1 (198 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 196.0
     
    Calories from Fat 62
    32%
    Total Fat 6.9 g
    10%
    Saturated Fat 3.9 g
    19%
    Cholesterol 17.4 mg
    5%
    Sodium 224.9 mg
    9%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 2.7 g
    11%
    Sugars 5.7 g
    23%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    fresh marjoram

    Detailed Nutrition Values About Nutrition Info
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