A deceptively simple dish.
We've been sent home with an abundance of carrots this year from our farm share at Cedar Circle. How about you? It's time get creative. Usually a supporting player as the basis of a soup or stew, this recipe puts carrots front and center where they belong.
This is a deceptively simple dish from the incomparable Elizabeth David. Carrots are stewed essentially in their own juices and a bit of water. Rice and spices are added to the mix. When everything is finished cooking, the carrots are sweet while the rice is crunchy and flavorful. Top it with fresh herbs. Serve it on its own or with an egg for a fuller meal. Add a loaf of bread, some wine, and cheese. Enjoy!
Ah, summer cooking doesn't get much better.
Carrots Stewed with Rice
Yield: 4 Servings
- 2 T. olive oil
- 1 lb. carrots, peeled and rinsed
- 1 t. coriander seeds
- ¼ t. cayenne pepper
- ¼ t. ground ginger
- ¼ t. ground chili pepper
- ¼ t. ground and dried spearmint
- ¼ cup jasmine rice
- Handful each of fresh chives and fresh mint, rinsed and dried
- 4 large eggs, fried or poached (optional)
- Sea salt
- Freshly ground black pepper
- Cover the bottom of a large, thick bottomed pan with olive oil. Heat the oil. When it begins to sizzle, add the carrots to the pan. Using a wooden spoon, toss the carrots gently in the oil so they are evenly coated. Add the dried spices and toss the carrots again so that they are coated with the spices. Add the jasmine rice to the pan. Cover everything with water. Bring the water to a boil, then lower the heat to a simmer. Simmer, uncovered, until the carrots are tender, the rice cooked, and most of the liquid evaporated from the pan. This should take about 25 minutes.
- Allow the carrots and rice to cool slightly, then divide them equally between 4 dinner plates. Garnish with fresh chives and mint. Add one egg to each plate, if you like. Sprinkle with sea salt and freshly ground black pepper.
- Serve and enjoy.
- This recipe was adapted from Elizabeth David On Vegetables.