Serve with lemon wedges. Cover the rice with water by several inches in ... with a tight-fitting lid over medium heat. Add the onion, carrot, and garlic. Season with a pinch of salt, and cook ...

To make the stock, pour 3 litres/5¼ pints water into a large saucepan and add the carrot, celery ... cook over a medium heat until soft. Add the rice and cook, stirring, for 2–3 minutes ...

Remove foil; continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Toss with lemon juice, transfer to platter; salt and pepper to taste, and serve.

Grated carrots lend sweetness and color, while lemon zest deepens the citrus notes. The rice is simmered directly in the broth, infusing it with savory flavor. The yolk in the egg-lemon mixture ...

Add the scallions and carrot. Cook ... Finely chopped broccoli stands in for rice in these colorful bowls of tofu seasoned ...