Ingredients for Rice and Carrots (Pirinçli Havuç)
- 1 onion
- 4 carrots
- 2 tablespoons rice
- Half a tea glass (about 50 ml / 3 tbsp + 1 tsp) olive oil
- 1 tablespoon vegetable oil
- Half a dessert spoon (about 1 tsp) salt
- Juice of a quarter lemon
How to Make Rice and Carrots (Pirinçli Havuç)
In a wide, shallow pot, julienne 1 onion and peel and slice 4 carrots into rounds. Drizzle half a tea glass of olive oil and 1 tablespoon of vegetable oil over them and sauté. After sautéing, add water until the vegetables are just covered. Sort and rinse 2 tablespoons of rice, then add it to the pot. Sprinkle in half a dessert spoon of salt and squeeze in a quarter of a lemon. Once it comes to a boil, cook on low heat.
About This Recipe
The ancestor of the carrot we consume today spread from Anatolia in the 10th century. It is said that carrots with purple roots were cultivated in Afghanistan, from where they spread to the Mediterranean region, Western Europe, and China, and finally began to be grown in Japan in the 17th century.
Since it is one of the vegetables grown in our country, its consumption is quite high.
One serving of chopped carrot contains on average 10% vitamin K, 6% vitamin C, and 2% calcium. It is high in vitamin A, which is very beneficial for the liver. If consumed regularly, you can stay free from ailments caused by vitamin A deficiency throughout your life. It is also known to be beneficial for eye and bone health. It contains vitamin B6, copper, folic acid, thiamine, and magnesium. It has a positive effect on nerve cells and helps repair damaged brain cells. It protects brain health against conditions such as forgetfulness and dementia caused by injury and aging. Thanks to the fiber it contains, carrot is extremely important for the digestive system. It strengthens the stomach and helps it function healthily. It ensures the healthier continuity of intestinal movements. It plays an important role in repairing damaged cells for whatever reason. Due to its antioxidant properties, it generally protects and cleanses the skin. Due to its rich mineral and nutrient content, it is recommended not to be consumed in excess.
Today’s dish is just as satisfying and delicious as our Olive Oil Jerusalem Artichoke recipe — we’re sure you’ll love it. Here it is, our Rice and Carrots recipe. Bon appétit…
