A recipe borrowed from Martha Stewart is bound to turn out right. Right?
I chose carrots for May and wanted to steer clear of the basic cook-them-in-a-pot method, to try something different. This might have been cheating a little bit because I didn’t make this carrot juice. I purchased it and I doubt there was any other way, so I’m alright with that decision.
I didn’t take a lot of pictures, but this very simple to make! Just my speed. I did not have parsley, hence the bland looking (though still orange) rice. All in all, I’d say this was tasty, but could use a bit more.. something. Flavor? Maybe the carrot juice I got wasn’t concentrated enough? Maybe I didn’t put in enough cheese (doubtful)? Needs some tweaking.
Creamy Carrot Rice
1 can reduced-sodium chicken broth, 14 1/2 ounces
1 cup carrot juice
2 tablespoons butter
1/2 small onion, finely chopped
Coarse salt and ground pepper
1 cup long-grain rice
1/4 cup dry white wine, optional
1/3 cup finely grated Parmesan cheese, plus more for serving
3 tablespoons chopped fresh parsley
Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.
Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes.
Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.
The original recipe is from Martha Stewart.