Savory Carrot Rice With Pine Nuts And Cinnamon |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is my Southern Grandmother's take on a rice dish my French Grandmother picked up in Turkey. Personally I think of it as Summer on a plate. Especially when it's next to some chicken kabobs and pita bread. Ingredients:
1 medium onion |
1 cube of butter |
2 tbls. sugar |
1/2 tsp. cinnamon |
2 cups cooked white rice |
1-1/2 lb. carrots, shredded |
1/4 cup pine nuts |
salt & pepper to taste |
Directions:
1. Cook rice with a teaspoon of salt and set aside. Chop onion fine. Grate carrots using either a food processor or several hungry children. Saute onions in half of butter for about 3 min. Add carrots and saute for 10 min more. Stir in sugar and cinnamon. In the bottom of a large, lidded pot lay several slices of butter. Layer the cooked rice and the carrots mixture in the pot, beginning and ending with rice. Slice the last of the butter and place on top of the rice. Tie a kitchen towel around the lid of the pot to absorb excess moisture. Put the lid on pot and cook on the stovetop over low heat for 30 minutes.
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