March 16, 2017
Carrot Rice Pilaf
1 small onion, chopped
1 cup coarsely grated carrot
2 1/2 cups low-sodium vegetable stock, divided
1 cup brown rice, uncooked
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup chopped fresh parsley
1/2 cup sliced green onions
1. In a pan over medium-high heat, sauté the onion and carrot in 1/4 cup of the vegetable stock until tender, about 5 minutes.
2. Stir in the rice and cook until the rice browns slightly.
3. Add the remaining 2 1/4 cups vegetable stock, salt and pepper. Cover and simmer until the rice is tender, about 45 minutes.
4. Stir in the parsley and green onions just before serving.