Golden Carrot and Rice Pilaf

This is a wonderful recipe to make in advance and reheat and enjoy throughout the week. It can feel helpful to have a nourishing side dish prepped so that you can easily cook protein to accompany it and feel truly nourished. I love carrots at this time of year because they support digestion while the outside world is still feeling chilly. Rice is soothing, nourishing, and healing to the digestive tract. Turmeric reduces inflammation, supports immune function, and promotes pancreatic secretions.

Golden Rice and Carrot Casserole

Rinse 1/2 cup short grain brown rice.

Place in a bowl, fill with enough water to cover, and soak for 2 hours or so.

Drain and rinse rice.

Pour into a cooking pot with 1 1/2 cups water.

Bring to a boil; then reduce to simmer.

Add 1/4½teaspoon turmeric.

Simmer, with pot lid slightly ajar on low heat for 45 minutes.

Meanwhile, chop 1 large yellow onion into crescents.

Heat olive oil in a skillet and add onions.

Turn down the heat to medium low.

Add 1/4 teaspoon each: salt, cumin, coriander, paprika, cinnamon

Cover and simmer for 5 minutes.

Add a splash of white wine OR lemon juice. Allow to simmer for 10 more minutes.

Take 5 medium carrots, wash them, and cut them lengthwise into quarters.

Add to skillet with 1/3 cup water and bring to a boil.

Reduce heat to medium and simmer, covered, until carrots are tender (about 15 minutes).

Add more water if necessary.

Preheat oven to 375 degrees.

Oil a 9x13 rectangular glass baking dish.

Fill with alternating layers of the cooked rice and the carrot/onion sauté. Finish with a layer of carrots.

In a small glass measuring cup, whisk together:

1/4¼cup water

2 Tablespoons tahini (roasted sesame seed butter)

1 Tablespoon lemon juice concentrate

1/2¼cup dry-toasted walnut pieces

Pour this mixture over the rice and carrots.

Bake at 375 degrees for 20 minutes.

If you would like a crusty topping for your casserole, purée 1 cup of carrot/onion sauté in the blender, add an additional ¼ cup toasted walnut pieces, and spread over the top before baking.

Serve with the protein of your choice and fresh salad greens in the warmer or steamed kale in the colder months.