Rice With Julienned Carrots Recipes

RICE WITH JULIENNED CARROTS

Steps:

• Cook onion in butter in a 2-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, 10 minutes.
• Sprinkle carrot over partially cooked rice and continue to cook, covered, until rice is cooked through and carrots are tender, about 6 minutes more.
• Remove pan from heat (do not lift lid) and let stand, covered, 5 minutes. Fluff rice with a fork.

SPRING CARROTS WITH YELLOW RICE

Steps:

• Combine 1 1/3 cups stock with turmeric and salt in heavy 2-quart saucepan and bring to boil over high heat. Add rice, reduce heat to low, cover and cook until liquid is absorbed, about 25 minutes. Remove from heat and fluff with fork. Cover and keep warm.
• Melt butter in heavy large skillet over low heat. Add onion, cover and cook until softened, about 10 minutes, stirring occasionally. Blend in carrots, increase heat to medium-low and cook uncovered 5 minutes. Add marjoram and oregano and cook 5 minutes, stirring frequently. Stir in vinegar, sugar and cinnamon and cook several minutes to blend flavors. Add 1/2 cup stock and simmer gently until carrots are crisp-tender and liquid is evaporated, about 20 minutes. Stir carrots into rice. (Can be prepared 2 days ahead to this point and refrigerated. To reheat, turn into buttered baking dish, cover with foil and bake in preheated 325°F oven until hot, about 30 minutes.) Mix in parsley.

GLAZED JULIENNED CARROTS

Steps:

• In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp-tender. Serve with a slotted spoon. If desired, sprinkle with thyme.

CARROTS AND RICE

Steps:

• In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
• Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

CHICKEN BREASTS WITH JULIENNE VEGETABLES

Steps:

• Remove skin from chicken, if desired.
• In large skillet over medium-high heat, melt margarine.
• Brown chicken 3 minutes on each side.
• Spoon off fat.
• Stir in soup, water, thyme, celery and carrots.
• Bring to boil.
• Reduce heat to low.
• Cover; simmer 20 minutes or until chicken is no longer pink, stirring occasionally.
• Serve with noodles.

JULIENNED CARROTS 'N' ONION

Steps:

• In a saucepan, bring water to a boil Add the carrots, onion, butter, sugar and bouillon. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Combine cornstarch and cold water until smooth; stir into carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

JULIENNE OF CARROTS WITH SNOW PEAS

Steps:

• Slice the carrots into julienne strips about 1 1/2 inches long.
• Place the carrots in a saucepan, cover with water and bring to a boil. Simmer 4 minutes. Add the snow peas, bring to a boil, stir and cook for 2 minutes. Drain.
• Heat the oil in a skillet and add the carrots, snow peas, garlic, soy sauce, scallions and pepper. Stir and cook 1 minute. Serve.