This is a light, soupy stew (or stewy soup). If you use spinach or other quick-cooking green, add it towards the end of the cooking time. To make it more substantial, use broth instead of water, add some boneless chicken or lamb, or cubed tofu, season with a little cumin or dill…
1/2 lb carrots, diced
6 c water or broth, or a combination
3/4 c long grain white rice, like basmati
salt and pepper, to taste
1 bunch greens, washed and coarsely chopped
1 garlic clove, minced, optional
2 T butter, optional
1. Combine the diced carrots with 6 cups of water or broth in a saucepan and turn the heat to high. Bring to a boil, then stir in the rice and a large pinch of salt and some pepper. When the mixture returns to the boil, add the greens, then adjust the heat so that it simmers gently.
2. Cook, stirring occasionally, until the rice and carrots are very tender and the mixture takes on the consistency of a thick stew, about 30 minutes. Stir in the garlic or butter (if using either or both) and cook for another 5 minutes. Taste and adjust the seasoning.
3. Serve immediately or let cool, cover and refrigerate for up to a day before reheating, adding a little more water or broth if necessary.