Serves 4
Preparation: 5 mins [Took me 10 minutes] – Cooking: 30 mins
Preparation: 5 mins [Took me 10 minutes] – Cooking: 30 mins
Ingredients
- 30ml (2 tbsp) butter
- 8 medium carrots, peeled and sliced
- 1 onion, chopped
- 1 litre (4 cups) boiling water or chicken/vegetable stock
- 45ml (3 tbsp) rice, washed
- salt and freshly ground pepper
- 5ml (1 tsp) butter
- mint or chervil, shredded for garnish
- Melt butter and toss carrots and onions until coated. Cover and cook gently for 10 minutes, adding a little water if necessary. Add boiling water or stock, and rice. Cover and cook for 20 minutes.
- Whizz with a hand blender or in a food processor. Return the purée to pan and reheat tasting for salt and pepper and season accordingly.
- Add butter, divide among serving bowls and top with herbs.
Kiki Nakita Version
Ingredients
- 4 tbsp butter
- 7-9 juicing carrots chopped into cubes
- 1/2 onion cubed
- 1 tbsp minced garlic from the jar
- 1 stalk of celery finely chopped
- A few leaves of basil
- 3 tbsp rice
- 4 Cups of boiling water
- Salt & Pepper
Method
- Melt 3 tbsp butter and add chopped onion, garlic, celery and carrots. Slightly cook for 1-2 minutes then add basil, rice, salt & pepper.
- I microwaved 4 cups of water for 5 minutes and added it to the pan, turned the heat down and added the lid to simmer for 10 minutes.
- Gently stir [I taste tested mine, the carrots give the water a nice flavor. I added more salt, pepper and 1 more tbsp butter] and simmer for an additional 10 minutes.
- Blend, and serve.
7/10 It turned out a little thick, so next time I might add some cream and simmer it on the stove.
This was defitely a simple, delicious recipe and extremely healthy...
No comments:
Post a Comment