Rice Pilaf With Carrots and Parsley

INGREDIENTS

1 cup

basmati rice

2 cups

water or stock (chicken or vegetable)

2 tbsp

extra virgin olive oil

small onion or 1 medium leek, finely chopped

3/4 lb

carrots (2 large), peeled, cut in half lengthwise if large, and thinly sliced on the diagonal

Salt

1/2 cup

finely chopped flat-leaf parsley