Rice With Carrots And Walnuts

Preparation:

Preparation: Wash the rice under running water and then boil it in a pot with six cups of water. Salt lightly and bring to a boil. Leave to simmer until the water is completely absorbed. In the meantime, clean and wash the carrots, cut them into slices and add them to the rice when it is half cooked. Stir and cover the container. Shell the walnuts, toast them in the oven and chop them. When the rice is cooked, add the walnuts, season with two tablespoons of oil poured in a trickle and mix the ingredients. Heat everything again for a few minutes and arrange it on the hot serving plate. Accompanying wines: Erbaluce Di Caluso DOC, Bianchello Del Metauro DOC, Locorotondo DOC.