Roasted Carrot Rice

Ingredients

• 250 g Wild rice blend
• Salt
• 750 g Carrots
• 1 sprig rosemary
• 2 cloves garlic
• 50 g Gorgonzola
• 40 g Hazelnuts
• 2 tbsp olive oil
• Pepper
• 5 tbsp Mediterranean vegetable broth

Instructions

1. 1.

   Cook the rice blend in salted water according to package instructions.

2. 2.

   Meanwhile, wash, peel, and thinly slice the carrots lengthwise using a vegetable peeler.

3. 3.

   Bring about 200 ml of salted water to a boil in a small saucepan and cook the carrots for 1 minute. Drain, briefly cool under cold water, and drain well.

4. 4.

   Wash, dry, pluck the needles from the rosemary, and roughly chop them. Peel and thinly slice the garlic across.

5. 5.

   Remove the rind from the Gorgonzola and cut it into small pieces. Slice the hazelnuts as thinly as possible.

6. 6.

   Place the rice in a sieve and drain.

7. 7.

   Heat the oil in a large pan. Sauté the carrots over medium heat, salting and peppering them.

8. 8.

   Stir in the garlic and rosemary and continue to sauté until the garlic is light yellow.

9. 9.

   Mix in the rice and sauté for another 4 minutes, stirring occasionally. (If the rice is too dry, add a little more broth.)

10. 10.

    Mix the Gorgonzola into the carrot rice. Season with salt and pepper. Sprinkle with hazelnut shavings and serve.