ONE POT RICE PILAF WITH CARROTS

INGREDIENTS

• 2 cups long grain Basmati rice
• 2 tablespoons olive oil
• ½ cup onion, finely chopped 
• ½ cup carrot, grated
• 3 cloves garlic, crushed
• ¼ cup fresh dill, finely chopped 
• 2 cups vegetable stock (or chicken stock)
• 1 tablespoon Italian seasoning (optional)
• 1 tablespoon salt
• 2 medium size potatoes, peeled and halved (optional)
• 1 tablespoon parsley, chopped (for garnish)

INSTRUCTIONS:

1. Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch from the rice. You can also pre-soak rice in water for 30 minutes. This helps the cook rice faster and yields a better texture.
2. Heat olive oil in a Dutch oven or cooking pot over medium high heat for 1 minute. Add onion, carrot, garlic and dill. Sauté for 3 minutes until you start to smell the aroma from the herbs.
3. Drain the rice in a strainer and add it in the Dutch oven or pot. Stir well to combine rice with vegetables and herbs. Add vegetable stock, Italian seasoning and salt. Mix well and bring to a boil.
4. Add halved potatoes on top and coat with the stock to allow them to soak in the wonderful flavour.
5. Turn the heat down to low and cover. Wrap the inside of the pot lid with a clean dish towel. This helps to absorb the steam inside the pot, otherwise your rice will be mushy. Simmer for about 30 minutes, until rice cooked and water is all absorbed. Turn off the heat and let it sit for another 10 to 15 minutes. The rice and potato is still cooking by the residual heat.
6. Gently fluff the rice and add chopped parsley on top.