Ingredients:
• 250 g – basmati Rice
• 250 g – chopped carrots, peeled
• 600 ml – vegetable stock
• 300 ml – water
• 1 small cup – Onion
• 50 g – Butter or margarine
• 1 tsp – clear Honey
• 2 tsp – coarse grained mustard
• 2 tsp – fresh chopped Parsley
• salt and pepper
Method:
- Cook rice in stock according to covered pan method on pack, then toss in half the butter or margarine. Season to taste and keep warm.
- Fry onion in remaining butter until soft.
- Cut carrots into thin sticks and place in the same pan with water.
- Cover and cook gently for 3 minutes., then uncover and boil to reduce liquid.
- Toss in honey, mustard, herb and seasoning then mix in cooked rice. Reheat to serve.
Recipe courtesy of Dipti Tipnis