Carrot Rice

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s