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Spring Carrots With Yellow Rice

  • 53minutes
  • 196calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, D, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/3 cups chicken stock

  2. 1/8 teaspoon ground turmeric

  3. 1 pinch salt

  4. 2/3 cup rice

  5. 3 tablespoons butter

  6. 1 medium onion , minced

  7. 1 lb carrot , peeled and cut into 1/4-inch julienne

  8. 2 teaspoons fresh marjoram or 1/2 teaspoon dried marjoram , crumbled

  9. 1/4 teaspoon dried Greek oregano , crumbled

  10. 1 tablespoon wine vinegar

  11. 1/2 teaspoon sugar

  12. 1 pinch cinnamon

  13. 1/2 cup chicken stock or 1/2 cup water

  14. 2 teaspoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Combine 1 1/3 cups stock with turmeric and salt in heavy 2-quart saucepan and bring to boil over high heat.

  2. Add rice, reduce heat to low, cover and cook until liquid is absorbed, about 25 minutes.

  3. Remove from heat and fluff with fork. Cover and keep warm.

  4. Melt butter in heavy large skillet over low heat.

  5. Add onion, cover and cook until softened, about 10 minutes, stirring occasionally.

  6. Add in carrots, increase heat to medium-low and cook uncovered 5 minutes.

  7. Add marjoram and oregano and cook 5 minutes, stirring frequently.

  8. Stir in vinegar, sugar and cinnamon and cook a few minutes to blend flavors.

  9. Add 1/2 cup stock and simmer gently until carrots are crisp-tender and liquid is evaporated, about 20 minutes.

  10. Stir carrots into rice. (Can be prepared 2 days ahead to this point and refrigerated. To reheat, turn into buttered baking dish, cover with foil and bake in preheated 325°F oven until hot, about 30 minutes.)

  11. Mix in parsley.

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