Ingredients: 1 can or bottle (12 to 15 ounces) carrot juice (plus water to equal 2 cups) 1 can (14 1/2 ounces) chicken or vegetable broth (1 3/4 cups) 1/2 cup dry white wine 1 tablespoon olive oil 2 cups shredded carrots (about two-thirds 10-ounce package) 1/2 small onion, finely chopped 2 cups Arborio rice (Italian short-grain rice) or medium-grain rice 1/3 cup grated Parmesan cheese 3/4 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons coarsely chopped mint or parsley (optional)
Directions:1. In covered 2-quart saucepan, heat carrot juice, broth, wine, and 1 1/4 cups water to boiling over high heat. 2. In 3- to 3 1/2-quart microwave-safe casserole, combine oil, carrots, and onion. Cook, uncovered, in microwave oven on High 2 minutes or until onion softens. Add rice and stir to coat. Cook on High 1 minute. 3. Stir hot liquid into rice mixture. Cover casserole with lid or vented plastic wrap and cook on Medium (50% power) 15 to 20 minutes or until most of liquid is absorbed and rice is tender but still firm. Stir in Parmesan, salt, and pepper. Sprinkle with mint if you like. |