Carrots stewed with rice

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.


  1. 450gms/1lb of young carrots cut in half lengthways
  2. (olive?) oil
  3. 2 tablespoons of dry rice
  4. salt
  5. parsley
  6. mint
  7. 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.


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