Spring Carrots with Yellow Rice

Ingredients

• ¼ teaspoon dried Italian or Greek oregano
• 2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried
• 1 pound carrots
• 1 medium onion
• 3 tablespoons butter
• ²/₃ cup rice
• 1 cinnamon
• + 7 more ingredients
• • 2 teaspoons fresh parsley
  • ½ cup chicken stock or water
  • 1 salt
  • 1 ¹/₃ cups chicken stock
  • ¹/₈ teaspoon ground turmeric
  • ½ teaspoon sugar
  • 1 tablespoon wine vinegar

Combine 1 1/3 cups stock with turmeric and salt in heavy 2-quart saucepan and bring to boil over high heat. Add rice, reduce heat to low, cover and cook until liquid is absorbed, about 25 minutes. Remove from heat and fluff with fork. Cover and keep warm. Melt butter in heavy large skillet over l...

View full recipe at Epicurious