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Carrot Pilaf (Food & Wine)
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In a small saucepan, heat 2 Tbsp olive oil. Cook 2 cups chopped carrots and 1 minced shallot over moderately high heat for 3 minutes. Stir in 1.5 cups basmati rice, 3/4 tsp caraway seeds and 2.5 cups water. Bring to a boil. Covey and cook over low heat for 15 minutes. Let stand for 10 minutes, then fluff the rice. Stir in 1/4 cup chopped parsley; season with salt and pepper. Sprinkle with 1/3 cup each of salted roasted pepitas and chopped roasted almonds. Serve with lemon wedges.
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