A deceptively simple meal that feels very much like spring. Minimal ingredients and simple preparation let the vegetables shine!
1/2# fresh organic carrots (with or without tops)
1 cup of organic brown or white rice
2.5 (2 for brown rice) cups of water or veggie/meat stock
1 tablespoon of ghee (clarified butter), or olive oil
*optional: baby spring greens (kale, mizuna, baby bok choy)
Handful of fresh parsley
Pinch of sea salt
A bit of fresh ground Pepper
Small saucepan with lid
Wash and scrub carrots. Dry completely (this is important for browning in the pan later). Slice into half inch slices on the diagonal. And set aside. I carrots have tops, chop those up too and
Completely wash and rinse parsley. Chop finely and set aside.
Heat oil over medium heat in a cast-iron or stainless steel skillet until shimmering on the surface. Add carrots and shallots in single layer, sprinkle a pinch of salt on top, and cook. After two minutes. Check to ensure they are not burning, then continue to cook until carrots brown on one side – about 5 more minutes. At this point, add the baby greens, if you’re using them. Stir to distribute oil and flip carrots to other side. Cook for 5 more minutes, or until second side of carrots is brown and greens have wilted, but are still a bit firm.
In the meantime, rinse the rice in small saucepan until the water runs clear. Drain rice completely, and add water or stock for cooking. Add pinch of salt stir, and place pan over medium-high heat. Add lid to pot and cook until rice boils. Stir again, lower heat, and continue cooking rice until done.
Check the carrots. Once they are well-browned and soft, turn off heat and add a cracked pepper and parsley. They sometime dry out in cooking, and may need more oil. If so, add and stir to mix.
Once rice is done, plate into bowl. Add carrot mixture. Sometimes I like to top with a squeeze of lemon or a bit of a tahini/olive oil/lemon mixture. Enjoy!