Roasted Carrot Multigrain Pilaf

There’s something incredibly comforting about the combination of roasted veggies and warm grains, and that’s exactly what you’ll find in this delightful dish. The Roasted Carrot Multigrain Pilaf is not just a recipe; it’s a celebration of flavors and textures that come together to create a hearty meal. I remember the first time I made this; I had just harvested fresh carrots from my garden, and their sweetness was calling out to be paired with wholesome grains. As I roasted the carrots, the kitchen filled with an inviting aroma that instantly made my mouth water.

Each bite of this pilaf is a harmony of nutty millet, sorghum, and tender roasted carrots. You might find the addition of pepita pesto surprising, but it really elevates the dish, adding a creamy texture and a burst of flavor that’s hard to resist. Whether you’re serving it for lunch, dinner, or a special occasion, the Roasted Carrot Multigrain Pilaf is sure to impress. It’s a nourishing meal that warms the soul and is perfect for gathering around the table with loved ones.

As the seasons change, this dish feels especially right in the fall. It embodies warmth and comfort with its beautiful colors and rich flavors. I often find myself making a big batch, knowing that leftovers will only taste better the next day. If you’re looking for a dish that not only pleases your palate but also fills your kitchen with a homely atmosphere, look no further than the Roasted Carrot Multigrain Pilaf. I can’t wait for you to try it!

Roasted Carrot Multigrain Pilaf Ingredients

When it comes to the ingredients for this Roasted Carrot Multigrain Pilaf, each component plays a vital role in creating a balanced and flavorful dish. The hearty grains form the base, while the roasted carrots add a natural sweetness. The pepita pesto not only enhances flavor but adds a creamy texture that ties everything together.

• 1 cup vegetable broth – This savory liquid is essential for cooking the grains, imparting flavor and moisture.
• 1 1/2 cups water – Used alongside the broth to adjust the cooking consistency of the grains.
• 1 tablespoon olive oil – This oil is used to add fat and flavor to both the grains and the roasted carrots.
• 1/4 teaspoon sea salt – Enhances the overall flavor of the dish.
• 1/2 cup millet – A nutrient-dense grain that adds a nutty flavor and chewy texture.
• 1/2 cup sorghum – Another hearty grain that complements millet perfectly.
• 3 tablespoons teff – This tiny grain is rich in protein and adds earthiness.
• 1/2 pound carrots – The star of the show, providing sweetness and nutrition.
• 2 teaspoons olive oil – Used for coating the carrots before roasting.
• 1/4 teaspoon salt – Additional seasoning for the roasted carrots.
• 1/4 teaspoon black pepper – Adds a hint of spice to the dish.
• 1 cup toasted pumpkin seeds – Used in the pepita pesto for a nutty flavor.
• 1 1/2 cups baby spinach – Adds freshness and color to the dish.
• Zest and juice of 1 lemon – Brightens the overall flavor profile.
• 1 clove garlic – Adds depth and aroma to the pepita pesto.
• 1/2 teaspoon kosher salt – Enhances the flavors in the pepita pesto.
• 1/4 cup extra virgin olive oil – Used in the pepita pesto to create a creamy consistency.
• Pepitas (for garnish) – Adds a crunchy texture when sprinkled on top.
• Cilantro (for garnish) – Fresh herbs elevate the dish’s presentation and flavor.

Cooking Method for Roasted Carrot Multigrain Pilaf

Cooking the Roasted Carrot Multigrain Pilaf is a straightforward process that yields delicious results. You’ll start by cooking the grains and then move on to roasting the carrots while they simmer. Each step builds flavor, and I love that it allows for some multitasking!

1. In a pot, bring the water and vegetable broth to a boil. Add in a pinch of salt and a tablespoon of olive oil to enhance the flavor. The combination of these liquids will create a savory base for your grains.
2. Once boiling, stir in the sorghum. Reduce the heat to low, cover, and let it simmer for about thirty minutes. The grains should absorb the liquid and soften during this time.
3. After thirty minutes, add in the teff and millet. Cover again and continue cooking for another twenty to thirty minutes. You want the millet and teff to soak up the remaining liquid as they cook, becoming tender but not mushy.
4. Check the texture of the grains after about twenty minutes. If they still feel crunchy, add a quarter cup of water to the pot and cook for another four to five minutes. This step might need to be repeated until the grains are almost tender with a bit of moisture left.
5. Once the grains are cooked, remove the pot from heat and let it sit for thirty minutes. This resting period allows the grains to finish cooking and firm up a bit.
6. While the grains are resting, it’s time to roast the carrots. Preheat your oven to four hundred twenty-five degrees Fahrenheit. Slice the carrots on the bias into quarter-inch pieces for even roasting.
7. Place the sliced carrots in a roasting pan and drizzle with olive oil and a sprinkle of salt. Toss them until well-coated to ensure even roasting.
8. Roast the carrots for twenty to twenty-five minutes, or until they become tender and start to caramelize. This step brings out their natural sweetness, adding depth to the dish.
9. While the carrots roast, prepare the pepita pesto. In a food processor, combine the toasted pumpkin seeds, spinach, lemon zest, juice, garlic, salt, and extra virgin olive oil. Blend until smooth and creamy.
10. Once the carrots are done roasting, remove them from the oven and toss them with half a cup of the pesto. This will add a burst of flavor to the carrots before mixing them with the grains.
11. Finally, combine the roasted carrots and the pesto mixture with the cooked grains in the pot. Stir well to ensure everything is evenly coated. Serve warm, garnishing with additional pepitas and fresh cilantro for a zesty finish!

Variations to Try

Life is all about experimentation, and the Roasted Carrot Multigrain Pilaf offers plenty of room for creativity! Consider these variations to tailor this dish to your taste.

• Protein Additions: Consider adding cooked chickpeas or black beans for a protein boost. This will not only enhance the nutrition but also make the meal more filling.
• Additional Vegetables: Feel free to incorporate other roasted vegetables, like bell peppers or zucchini, to add more color and flavor.
• Different Grains: If you’re in the mood for something different, swap out millet for brown rice or quinoa for a unique texture.
• Herb Variations: Swap fresh cilantro with basil or parsley for a different herbaceous note. Each herb can alter the flavor profile significantly!
• Spicy Kick: If you like a bit of heat, consider adding a pinch of crushed red pepper flakes to the pepita pesto for an unexpected twist.
• Nutty Flavor: Introduce some toasted nuts, like walnuts or almonds, to the mix before serving for added crunch and flavor.
• Cheesy Twist: If you’re not avoiding cheese, adding a sprinkle of feta or goat cheese can enhance the pilaf’s creaminess and flavor.

Serving This Roasted Carrot Multigrain Pilaf

When it comes to serving the Roasted Carrot Multigrain Pilaf, the possibilities are as endless as your creativity. Here are some ideas to consider:

• As a Main Course: Serve the pilaf as a standalone dish topped with additional pepitas and fresh herbs for a colorful presentation.
• Dinner Parties: This dish is perfect for gatherings. Serve it family-style, allowing guests to help themselves. Pair it with a light salad for a complete meal.
• Picnic Treat: The pilaf can be enjoyed cold, making it an excellent choice for picnics or potlucks. Pack it in a container, and you’re good to go!
• Seasonal Pairings: This dish shines in the fall and can be complemented with roasted seasonal fruits like apples or pears for a sweet twist.
• Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to three days. It can be reheated on the stovetop or enjoyed cold as a salad.
• Lunch Box Friendly: Pack a serving in your lunch for the next day. It travels well and is as satisfying cold as it is warm.
• Garnishing: Don’t forget to finish with a splash of fresh lemon juice right before serving for an extra zing!

FAQ

Conclusion

The Roasted Carrot Multigrain Pilaf brings together wholesome ingredients and vibrant flavors, making it a truly special dish. It’s perfect for family dinners, meal prep, or impressing guests. I encourage you to try it out and make it your own; you might just find it becomes a staple in your kitchen. Happy cooking!

Roasted Carrot Multigrain Pilaf

The ultimate comfort food, this Roasted Carrot Multigrain Pilaf combines warm, tender grains with sweet roasted carrots and creamy pepita pesto. It's a vibrant, healthy dish perfect for any occasion. Enjoy the nutritional benefits and delightful flavors tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Side Dishes

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Frying Pan
• Oven
• Food Processor

Ingredients

  

• 1 cup Vegetable Broth
• 1.5 cups Water
• 1 tablespoon Olive Oil
• 0.25 teaspoon Sea Salt
• 0.5 cup Millet
• 0.5 cup Sorghum
• 3 tablespoons Teff
• 0.5 pound Carrots
• 2 teaspoons Olive Oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 1 cup Toasted Pumpkin Seeds
• 1.5 cups Baby Spinach
• 1 lemon Zest and Juice
• 1 clove Garlic
• 0.5 teaspoon Kosher Salt
• 0.25 cup Extra Virgin Olive Oil
• for garnish Pepitas
• for garnish Cilantro

Instructions

 

• In a pot, bring the water and vegetable broth to a boil with a pinch of salt and olive oil.
• Stir in sorghum, reduce heat to low, cover, and let cook for thirty minutes.
• Stir in teff and millet, cover, and continue cooking for another twenty to thirty minutes, until water has been mostly absorbed.
• Test the grains and if they are still crunchy, add a quarter cup of water and cook for another four to five minutes repeating until the grains are almost tender and still a bit of moisture left in the pot.
• Remove from heat and let sit for thirty minutes.
• While the grains are cooking, roast the carrots. Heat the oven to four hundred twenty-five degrees Fahrenheit.
• Cut the carrots on the bias in quarter-inch slices. Place in a roasting pan and toss until well coated with olive oil and salt.
• Roast until tender and starting to brown, twenty to twenty-five minutes.
• To make the pesto, place everything in a food processor. Remove about half a cup and save the rest of the pesto for another meal.
• When carrots are done, remove from oven and toss with the half cup of pesto. Add to the grains and serve with a sprinkle of toasted pepitas and cilantro.

Notes

• Tip 1: For the pepita pesto, I substituted blanched kale for a smoother sauce, but spinach works well too.
• Tip 2: You could make this sauce ahead of time and assemble when ready to eat.
• Tip 3: Stock up on pantry staples like pepitas, carrots, and teff.

Keyword healthy roasted carrot dish, multigrain pilaf recipe, pepita pesto recipe, vegetarian grain bowl

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.