adapted from Rachael Ray
2 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.