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- Rice with Carrots and Walnuts
- (Riso alle Carote e Noci)
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Ingredients:
12 oz (350 grams) whole grain rice
7 oz (200 grams) carrots, sliced
2 oz (50 grams) shelled walnuts
2 tablespoons extra virgin olive oil
Salt-
- Directions:
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- Preheat the oven to 180°C (350°F) Gas Mark 4.
Rinse the rice under cold running water, then put in a saucepan with 1 and 1/4 pints (750 ml) water.
Add a pinch of salt, bring to the boil and cook over a low heat for 15 minutes.
Stir in the carrots, cover and cook for a further 15 minutes until all the water has been absorbed and the rice is tender.
Meanwhile, spread out the walnuts on a baking sheet and toast in the oven for a few minutes until golden.
When cool enough to handle, chop the nuts.
When the rice is tender, stir in the walnuts and olive oil and heat through for a few minutes, then transfer to a warm serving dish. Serves 4.
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