16 February 2011
Carrots Stewed with Rice
Scrape carrots, and cut each in half lengthways. Heat a little olive oil in a heavy frying pan. Put in the carrots and coat with the oil. Add 2 tblspns Basmati rice, and stir it around with the carrots. Now add water just to cover and a pinch of salt. Simmer, uncovered for about 25 minutes until both carrots and rice are tender and liquid is absorbed. Stir in a tblspn dried mint (typical seasoning of Turkey) or fresh mint or parsley, plus a good squeeze of lemon juice. This dish only works with flavourful organic carrots, otherwise it is too bland to be worth bothering with.