Spring Carrots With Yellow Rice

Ingredients

• 1 1/3 cups chicken stock
• 1/8 teaspoon ground turmeric
• 1 pinch salt
• 2/3 cup rice
• 3 tablespoons butter
• 1 medium onion, minced
• 1 lb carrot, peeled and cut into 1/4-inch julienne
• 2 teaspoons fresh marjoram, crumbled or 1/2 teaspoon dried marjoram, crumbled
• 1/4 teaspoon dried Greek oregano, crumbled
• 1 tablespoon wine vinegar
• 1/2 teaspoon sugar
• 1 pinch cinnamon
• 1/2 cup chicken stock or water
• 2 teaspoons minced fresh parsley

Directions

1. 1

   Combine 1 1/3 cups stock with turmeric and salt in heavy 2-quart saucepan and bring to boil over high heat.

2. 2

   Add rice, reduce heat to low, cover and cook until liquid is absorbed, about 25 minutes.

3. 3

   Remove from heat and fluff with fork. Cover and keep warm.

4. 4

   Melt butter in heavy large skillet over low heat.

5. 5

   Add onion, cover and cook until softened, about 10 minutes, stirring occasionally.

6. 6

   Add in carrots, increase heat to medium-low and cook uncovered 5 minutes.

7. 7

   Add marjoram and oregano and cook 5 minutes, stirring frequently.

8. 8

   Stir in vinegar, sugar and cinnamon and cook a few minutes to blend flavors.

9. 9

   Add 1/2 cup stock and simmer gently until carrots are crisp-tender and liquid is evaporated, about 20 minutes.

10. 10

    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.)

11. 11

    Mix in parsley.