Spring Carrots With Yellow Rice

Total Time: 53 mins Preparation Time: 8 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/3 cups chicken stock
• 1/8 teaspoon ground turmeric
• 1 pinch salt
• 2/3 cup rice
• 3 tablespoons butter
• 1 medium onion, minced
• 1 lb carrot, peeled and cut into 1/4-inch julienne
• 2 teaspoons fresh marjoram or 1/2 teaspoon dried marjoram, crumbled
• 1/4 teaspoon dried greek oregano, crumbled
• 1 tablespoon wine vinegar
• 1/2 teaspoon sugar
• 1 pinch cinnamon
• 1/2 cup chicken stock or 1/2 cup water
• 2 teaspoons minced fresh parsley

Recipe

• 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.