Carrot in Olive Oil
3 medium size carrots, peeled, sliced
1 small onion, sliced
1-2 garlic cloves, sliced
50 ml extra virgin olive oil (half for cooking, half for after cooking)
2-3 tbsp rice, rinsed
1 tsp lemon juice
Juice from half an orange
3/4 cup water
Saute the onion with olive oil in a medium size pot. Add the garlic. When smell of garlic comes out, add the carrot, salt and pepper. Saute for about 1-2 more minutes. Then add the rest of the ingredients into the pot. Put the lid on. Cook until the rice is tehnder at low-medium heat.
First let the dish cool down. Then, place the Carrot in Olive Oil on a service plate. Pour the remaining half of the olive oil over and sprinkle some chopped parsley all over the top. Serve at room temperature or chilled.
Labels: Olive Oil Dishes