(Denise got this from Rachel Ray)
4 t. olive oil
3 large carrots, peeled and grated
1 1/2 c. white rice
2 1/2 c. chicken stock
Cook carrot in olive oil with salt and pepper.
Add rice, stir to coat and cook until rice is golden brown.
Add chicken stock and bring to a boil.
Reduce heat and simmer 15-18 minutes, or until liquid is evaporated.