Rice with Carrots

Rice with Carrots is a vibrant and flavorful side dish that brings together the earthy sweetness of carrots and the comforting texture of rice, making it a perfect accompaniment to any meal. This kosher American dish is simple to prepare and is sure to please everyone at the table.

Ingredients

• Long-grain rice - 1 cup
• Carrots - 2 medium, diced
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 2 cups
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Rinse the rice under cold water until the water runs clear, then drain and set aside.
2. In a medium saucepan, heat the olive oil over medium heat.
3. Add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent.
4. Stir in the minced garlic and diced carrots, cooking for another 3-4 minutes until the carrots begin to soften.
5. Add the rinsed rice to the saucepan, stirring well to coat the rice with the oil and mix with the vegetables.
6. Pour in the vegetable broth, and add salt and black pepper. Bring to a boil.
7. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. Remove from heat and let it sit, covered, for an additional 5 minutes.
9. Fluff the rice with a fork, garnish with chopped fresh parsley, and serve warm.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins A and C from the carrots, promoting good vision and immune health.
• High in fiber, which aids digestion and helps maintain a healthy gut.

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