Carrots!!!?!
Carrots!!!?
Mom works late so im in charge of supper. She left a chicken to cook when she left but needs me to make rice and carrots. How long should i cook the carrots how much water how many (i need to feed 2 hungry teenage boys that eat carrots like there rabbits or something)
Answers:
1 cup rice in a bowl
Cover with 2.5 cups of water
1 tsp salt and mix it up a bit.
Microwave for 15 minutes on 850w or 18minutes on 650w
1 cup sliced Carrots
2 cups water
2 tbsp sugar. Mix it up,
Microwave in a bowl for 8 minutes
lOl...imma ask ma moma n get baQ atcha :) n just order take out and throw the food away and say they ate it..make a deal with em` to go along with it
-Lil [G]
really quick and good:
steam the carrots with a bit of water, covered in microwave { about 5 minutes }- throw in a pot or pan and cook on medium heat with butter, brown sugar [ or maple syrup] and a pinch of salt. delicious!
The easiest/quickest way is in the microwave! Cut carrots into to fairly equal sizes (sticks or circles - whatever), put into microwave safe bowl, put about 1 cm water in the bottom. Cook for 2 minutes, stir them around and keep cooking for 1-2 min, until they are tender (prick with fork). I would cook maybe 1-2 carrots per person...maybe just ask them how much they will eat!
Well, it depends if they are canned or fresh carrots. It sounds like a bag of fresh, so it is either a 1lb or 2lb bag. Here's how to fix a 1lb bag, so if it's a 2lb'r then double the recipe. Peel and slice carrots into coin sized rings, discarding end pieces. Place in medium saucepan with about 1/2 cup water, 1/2 cup brown sugar, a sprinkle of cinnamon and nutmeg, a drizzle of maple syrup and about 1/2 stick of butter. Cook over medium heat til carrots are fork tender........Yummy - save the juice to use as a gravy - it's wonderful!!
Spring Carrots with yellow rice
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 carrots, peeled and cut into 1/4-inch julienne
2 teaspoons fresh marjoram, crumbled 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 water
2 teaspoons minced fresh parsley
Directions
Combine 1 1/3 cups stock with turmeric and salt in heavy 2-quart saucepan and bring to boil over high heat.
Add rice, reduce heat to low, cover and cook until liquid is absorbed, about 25 minutes.
Remove from heat and fluff with fork. Cover and keep warm.
Melt butter in heavy large skillet over low heat.
Add onion, cover and cook until softened, about 10 minutes, stirring occasionally.
Add in carrots, increase heat to medium-low and cook uncovered 5 minutes.
Add marjoram and oregano and cook 5 minutes, stirring frequently.
Stir in vinegar, sugar and cinnamon and cook a few minutes to blend flavors.
Add 1/2 cup stock and simmer gently until carrots are crisp-tender and liquid is evaporated, about 20 minutes.
Stir carrots into rice. (Can be prepared 2 days ahead to this point and refrigerated. To reheat, turn into buttered baking dish, cover with foil and bake in preheated 325°F oven until hot, about 30 minutes.)
Mix in parsley.