Carrot stewed with rice and prunes
Description
The dish is prepared without unnecessary complications. I don't know whether it's correct to say "carrots with rice" or "rice with carrots"—in any case, the result remains the same. And the result is a very tasty pilaf, so to speak, but without meat. When preparing stewed carrots with rice and prunes, you can use not only prunes and raisins but also add dried apricots. I had two carrots, not very large, but they were very sweet, so the dish turned out quite sweet. In my opinion, that's a good thing. The dish is ready to be served.
Instructions
- 1
Step 1
Rinse the rice and soak it in water. It is preferable to do this for half an hour, but it depends on how much time you have. You can skip this step and proceed directly to cooking.
- 2
Step 2
Rinse the prunes. Pour boiling water over them for a couple of minutes, then chop. Add to the soaked rice.
- 3
Step 3
Cut the carrot into thin strips or grate it on a coarse grater. Sauté over medium heat in vegetable oil; you can add some water. Add the carrot to the rice.
- 4
Step 4
Then thoroughly rinse the raisins and apricots, and similarly soak them in boiling water for a couple of minutes. Drain the dried fruits and add them to the rice. Mix everything together.
- 5
Step 5
Pour in water, add salt and vegetable oil. Place in the microwave for 25–30 minutes. If the power is high and the rice is thoroughly soaked, the dish may be ready earlier. Add water if necessary. Alternatively, you can cook the dish in a saucepan on the stove over low heat with the lid closed.