We eat a ton of rice in my house because it’s gluten free and good for you. Plain rice can get pretty tiresome after a while and I look for ways to change it up. A great way to do that is color. We often get such beautiful multi colored heirloom carrots in our share so why not try that? I took one red, one white, and 2 purple carrots and shredded them on the largest holes in my box grater. Beautiful!
I diced up some onion and sweat it in the pan, being sure not to brown the onion at all, just drawing out its flavor and softening the onion. Then I cooked the rice with the onions accordingly with stock for added flavor. When the rice was done I took the cover off and added the shredded carrots and fluffed it together with the rice. (Always fluff your rice with a fork, if you stir it, it can become mushy). I put in a touch of Amish roll butter and put the cover back on the pan and let it sit 2-3 minutes. This way the carrots are not raw but just barely cooked, giving the rice a bit of sweetness and a slight crunch. Enjoy!