This rice dish is extremely simple. I have been purchasing
colorful (orange, yellow, light purple and dark purple) carrots almost every
week. Each time, I make something different with them. One week roasted, one
week sliced for salads, shredded for carrot salads, sautéed and etc. I shredded
some this week to add to salads and other meals and wanted to add to rice. It
really turned out great. The best part is one of my boys who does not like to
eat carrots, kept asking for more rice. I may try ‘cacık’ (yogurt soup) with
carrots and see how that turns out.
Enjoy warm.
1 cup white rice
1 cup shredded colorful carrots (or one color)
¼ medium onion chopped finely (or a very small onion)
1 tbsp chopped parsley
2 tbsp olive oil
1 tsp salt
2 cups water
Heat the olive oil in a small pot. Add the onions and carrots
together and sauté for 3-4 minutes. Wash the rice with cold water. Add the rice
to the pot and stir for one minute. Add the water, salt and parsley. Cover and
cook on high heat until the water boils. Turn the heat to low and simmer for
30-35 minutes or until the rice is soft. Serve warm.
Labels: Rice Dishes
