This hearty Russian-style carrot pilaf is made by browning diced beef with carrot and onion, then cooking it with rice in meat stock. The sweetness of the carrot balances the rich flavor of the beef.
Fry the diced beef in cooking oil for 10 minutes, until browned on all sides.
Add the grated carrot and onion to the beef and sauté together for 10 minutes.
Add the rice, meat stock, bay leaf, salt and black pepper. Cover and cook over low heat for 20 minutes.
Remove from the heat and leave covered for 10 minutes. Fluff with a fork and serve.
Let the pilaf rest after taking it off the heat before stirring, or the rice grains may break up and become crushed.
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