Rice with Walnuts and Carrots
(Riso ai Noci e Carote)
Ingredients:
12 oz (350 grams) whole grain rice
2 oz (50 grams) shelled walnuts
7 oz (200 grams) carrots, sliced
2 tablespoons extra virgin olive oil
Salt
Directions:
Preheat the oven to 180°C (350°F) Gas Mark 4.
Rinse the rice under cold running water.
Then put in a saucepan with 1 and 1/4 pints (750 ml) of water.
Add a pinch of salt, bring to a boil and cook over a low heat for about 15 minutes.
Stir in the carrots, cover and cook for a another 15 minutes until all the water has been absorbed and the rice is tender.
Meanwhile, spread out the walnuts on a baking sheet and toast in the oven for just a few minutes until golden.
When cool enough to handle, chop the walnuts.
When the rice is tender, stir in the walnuts and olive oil and heat through for a few minutes.
Transfer to a warm serving dish. Serves 4.