Spinach-Carrot Rice Stew

This recipe uses diced carrots as a type of rice to make a risotto-like dish, creamy and thick.  It could be called “Carrot-to”

Rinse 1/2 lb. of carrots, trim the ends, then cut into 1/4″ dice.  Combine with 6 C. water and bring to a boil.  Add 1/2 C. long-grain rice and a pinch of salt.  Lower the heat and simmer until the carrots and rice are both quite tender — 20 to 30 minutes.

Soak 1/2 lb. spinach, drain, then spin dry.  Chop it roughly.

Mince 3 cloves of garlic.

Heat 2 T. butter or olive oil in a skillet, then add the garlic and saute for 2-3 minutes.  Add the spinach and stir to combine.  Saute for 3-4 minutes.

Add the spinach to the carrot-rice mixture.  Season with salt and pepper, and sprinkle with grated Romano cheese.

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