Spring Carrots With Yellow Rice
Ingredients
- 1 1⁄3 cups chicken stock
- 1⁄8 teaspoon ground turmeric
- 1 pinch salt
- 2⁄3 cup rice
- 3 tablespoons butter
- 1 medium onion, minced
- 1 lb carrot, peeled and cut into 1/4-inch julienne
- 2 teaspoons fresh marjoram or 1⁄2 teaspoon dried marjoram, crumbled
- 1⁄4 teaspoon dried Greek oregano, crumbled
- 1 tablespoon wine vinegar
- 1⁄2 teaspoon sugar
- 1 pinch cinnamon
- 1⁄2 cup chicken stock or 1⁄2 cup water
- 2 teaspoons minced fresh parsley
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