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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My grandmother used to make this side dish on hot summer nights to serve with Lamb kabobs and pita bread. Ingredients:
1 cube butter (8 tbs.) |
1 small onion, diced |
1-1/2 lbs. carrots, shredded |
2 tbs. sugar |
1 tsp. cinnamon |
1/4 cup pine nuts |
2 cups white rice, cooked |
salt to taste |
Directions:
1. Boil rice separately in 4 cups of chicken broth or water with a tsp. of salt. Cook onion in 2 tbs. of butter for 3 minutes. Add carrots and cook an additional 10 minutes. Mix in sugar, cinnamon and pine nuts. You will need a large, heavy pan with a fitted lid. Wrap the lid with a thin cloth or towel. Make sure you tie the ends up over the top of the lid to keep them away from the heat. Slice the leftover butter and lay it in the bottom of the pan. Add a layer of rice then a layer of carrot mixture alternating layers beginning and ending with rice. Cook over low heat for 30 minutes. The rice on the bottom of the pan will be golden and crunchy, yummy!
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