Mains

Brown Rice with Carrot

I love this recipe that I learned from a good friend of mine many years ago back when I was in high school. At the time she was a vegetarian and her food fascinated me, as I thought it was so colourful with a lot more variety and flavour than my usual steak with rice… When she cooked carrot with rice I thought it was a brilliant idea and I loved the flavour… My mum always cooked the rice with bay leaves as it gives a really nice aromatic sense so both ideas combined is a taste that I still really love today. As it lasts very well in the fridge for a few days, this rice is perfect for pack lunches. I usually cook it in bulk and add it to my salads to take to work, with some tomatoes, peppers, green leaves and what ever else you fancy.

 

  • 2cups Short Grain Brown Rice
  • 2-3 Grated carrots
  • 2tbsp Olive Oil
  • 2 Bay leaves
  • Pinch of salt
  1. Wash the rice and rinse it well, add to a pan with all other ingredients (olive oil, salt, bay leaves and grated carrots) together with 4 cups of water (if you’re using long grain rice use 3 cups of water). Bring to a boil and simmer at low temperature for around 30-40 minutes till all the water has been absorbed. When ready, the rice slightly sticks to the bottom and has no water left.
  2. You can serve with chilly flakes and some lime juice 🙂

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