From page 539 of my Elizabeth David Summer Cooking. Basic idea is to cook carrots and rise together, then add parsley and mint and then serve cool with a little lemon juice.
- 450gms/1lb of young carrots cut in half lengthways
- (olive?) oil
- 2 tablespoons of dry rice
- lemon juice
Clean the carrots and cut in half lengthways; cover the bottom of a think pan with oil and warm; once warm, add the carrots at the bottom and let them impregnate with the oil.
Add two tablespoons of rice and stir around; just cover the carrots and rice with water, add a little salt and simmer for 25 mins until the carrots and rice are cooked and most of the liquid evaporated; stir in a handful of chopped parsley and mint.
Serve cold in their liquid (which should be quite thick) with a squeeze of lemon juice.