Simple Carrot Stew served with Rice

Ingredients

• 1 dl rice
• 2 dl cold water
• ½ x yellow onion
• 1 clove garlic
• 3 x carrot
• 1 dl dry white wine
• 2 ½ dl water
• ½ x vegetable bouillon
• ½ tsp chili flakes
• 2 tbsp creme fraiche
• 1 handful fresh basil
• 1 handful shredded parmesan
• 1 x lime

Method

1. Rinse the rice and add the rice and the water in a pot. Heat to boiling point and lower the heat and cover with a lid. Steam for 12-15 minutes. (Depending on what kind of rice you use. Look for instructions on the package.)
2. Mince the garlic and the yellow onion and fry them until soft to a pot with butter.
3. Chop the carrot into small pieces and add to the pot.
4. Add dry white wine. You can replace it with beer if you like. You may also skip this step.
5. Add water, vegetable bouillon and chilli flakes.
6. Simmer uncovered for about 15 minutes. I like that there is a bit of chewing resistance in the carrot, but if you want a more mashed carrot, you can cook it longer.
7. Add creme fraiche towards the end of the cooking time and season with salt and pepper. Serve with rice, grated parmesan, finely chopped fresh basil and lime juice.