Tuesday, January 6, 2009

Carrot Rice

(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.

1 comment:

Amy said...

I've made this one before. It's especially good with jasmine rice.