Stewed carrots with rice

When preparing this dish, you can also pour milk on carrots and rice - the taste of the dish will become softer and more delicate.

Ingredients

• Rice 2 tablespoons
• Carrots 1 kg
• Vegetable oil 2 tablespoons

Directions

1. Peel the carrots and cut them into slices about 2–3 mm thick. Rinse the rice beforehand.
2. Place the carrots in a saucepan, add the rice, 1 tablespoon of oil and cover it with water. Cover and simmer until tender.
3. Before serving, you can sprinkle it with finely chopped parsley.