When you're juicing your carrots (you are juicing by now, aren't you?) make an extra 8 ounces for this tasty dish.

 

1 c. long grain brown rice

1 c. fresh carrot juice

1 1/4 c. vegetable or mushroom broth (you can use chicken if you're not vegan)

1/2 c. chopped yellow onion

1 tbsp olive oil

1 tsp fresh thyme leaves

2 tsp salt

bay leaf

whole large carrot for garnish

 

In a non stick saucepan (try a greenpan!) sautee onion in olive oil over medium heat until soft, about 5 minutes. Add in rice, carrot juice and broth.  bring to simmer and add in thyme, bay leaf (salt only if your broth isn't salted as too much salt will take away from the carrots delicate flavor). Once a boil start lower heat to very low flame and cover. Simmer for 45 minutes then uncover and let continue to cook so any excess moisture cooks off and some caramelization begins. Take out bay leaf at this time. Do not stir or shake pan during this uncovered time. Think Paella!  The natural sugars in the carrot juice will create a sweet brown savory "crust".  Once pan is very dry and browning has occured turn heat off and set rice aside.

Using a mandonlin, slice the whole large carrot on an angle and brown over medium heat in a nonstick skillet treated with a brush of olive oil. This will take 4-7 minutes dependant on how thick your carrots are cut. 

Serve rice warm with carrot garnish on top. Add parsley if desired.