Yes I am so bloody predictable as to cash in on the fact it is “International Carrot Day”( of all things.)
I do have a really cool recipe to share though and it has given me a kick in the butt to share it after months of dawdling so hidden blessings I guess.
In Portugal, rice as a side is ubiquitous, most places will offer potatoes or rice as a side, and full meals often offer both.
But; plain white rice can get boring as hell, luckily Portugal has you covered so many flavoured rice sides are offered and of them all( tomato, bean, bacon etc) I think carrot rice is my absolute favourite.
Its so simple to make, not much more complicated that regular rice, you just have to be sure not to have your carrot stick because burnt carrot is ever so bitter.
I generally serve alongside Pork w/ mustard sauce ( I’ll share that another time) steak or grilled fish or even as a veggie main with a large salad.
This really isn’t a recipe, because it is a little bit, “add some things to a pot then cook as you normally cook rice“, so lets just call it the “method” and overlook my bad blogging skills.
Things you will need:
1 clove of garlic
1/4 red onion
1 large carrot, grated or 1 cup pre grated.
1 1/2 cups Long Grain rice
Salt and Pepper
Herb Butter (optional)
Thinly slice the garlic and onion and grate your carrot ( if required) add to the pot you normally cook your rice in, along with olive oil and season with salt and pepper.
Cook until soft and the onion is translucent.
Add your rice, stir and toast, then add water, cover and cook for ten minutes covered as you would regular rice.
Turn of the heat stir again to mix all ingredients well and leave to stand for 5-8 minutes
Stir in a knob of herb butter if you are using it.
Serve and Enjoy!