Brown Rice with Carrots and Olives Recipe

Ingredients

Serve 6

• 3 cups/600 g brown rice

• salt to taste

• 1 lb/500 g carrots, peeled and finely grated

• 2-4 tbsp extra-virgin olive oil

• 2 tbsp finely chopped parsley

• 1 oz/30 g black olives, cut in half

Method:

1. Cook the rice in a large pan of boiling water with 1/2 teaspoon of salt for about 45 minutes, or until tender.

2. Drain and place in a serving dish. Sauté the carrots in the oil in a large frying pan over low heat for about 20 minutes, or until they begin to break down.

3. Add a little water during the cooking time if they begin to stick to the pan. Season with salt.

4. Top the rice with the carrots. Garnish with the parsley and olives. Serve warm.