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.
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.