Recipe by Sue Lau
A nice departure from the rice-a-roni routine. Don't you just get tired of those same old flavors they have?
Top Review by Stacy Buzzell
Tried this recipe for my in-laws and I was disappointed. The rice did not cook in the time it gave. I ended up having to add a lot more water and boiling it till tender enough to eat. Gave the whole dish a very mushy texture. However the taste was good. But if you are going to make this, plan on extra cooking time. and probally add water slowly not wanting to burn it.
- 1 cup thinly sliced carrot
- 2 cups basmati rice (or other fine quality rice)
- 1⁄2 teaspoon dill weed
- 2 tablespoons chopped fresh parsley
- 1 cup chopped onion
- 3 cups water
- 2 teaspoons salt
- 1 dash black pepper
- non-stick olive oil flavored cooking spray (or 1 tsp. olive oil, spread in pan with paper towel)
- 1 tablespoon fat-free margarine (or vegan margarine) (optional)
Directions See How It's Made
- Spray large saucepan with cooking spray.
- Add onion and carrots and saute over medium heat, adding a few drops of water if necessary to prevent sticking, stirring frequently, until onion is translucent and carrot is fairly tender.
- Add water rice, salt, dill weed, and pepper; bring to a boil.
- Cover; simmer 20-25 minutes or until rice is tender.
- Stir in parsley and fat-free margarine.