Stewed carrots with rice

4 servings

35 minutes

Stewed carrots with rice is a simple yet incredibly aromatic dish from Indonesian cuisine. Its roots trace back to traditional village recipes where vegetables and rice are the staple of the diet. Tender carrots soaked in a milk or water sauce acquire a sweetish taste that harmonizes with the light nutty aroma of rice. Adding chopped parsley when serving makes the flavor fresh and bright, while vegetable oil adds softness to the dish's texture. It is an ideal option for both a light lunch and as a side dish for meat and fish meals. Stewing preserves the beneficial properties of the ingredients, making it not only tasty but also nutritious. In Indonesia, it is served as part of the daily diet, often complemented with spices like coriander or turmeric to highlight its exotic character.

Energy value per serving

• Calories: 193.5
• Proteins: 4g
• Fats: 9.3g
• Carbohydrates: 24.6g

Ingredients

• Rice: 2 tbsp
• Carrot: 1 kg
• Chopped parsley: 2 tbsp
• Vegetable oil: 2 tbsp

Cooking steps

1. Place sliced carrots in a pot, add rinsed rice, 1 tablespoon of oil, pour in water or milk, cover with a lid, and simmer until cooked.

   Required ingredients:

   • Carrot: 1 kg
   • Rice: 2 tablespoons
   • Vegetable oil: 2 tablespoons

2. Sprinkle with parsley when serving on the table.

   Required ingredients:

   • Chopped parsley: 2 tablespoons