2 tbsp. butter
1 sm. onion, chopped
1 bunch fresh carrots, scraped and sliced
1/2 c. brown rice
1 1/2 qts. chicken stock
2 c. milk
1/8 tsp. salt
1/8 tsp. white pepper
1 tbsp. honey

Melt butter in a 3-quart pot. Add the onion and sliced carrots; cover and cook for 10 minutes. Add the rice and 1 quart of the chicken stock and cook for 30 minutes more until rice is tender.

Remove and put through a strainer. Pour back into the pot; add the remaining 2 cups of stock and the milk. Add an additional teaspoon of butter for flavor. Add the salt, pepper, and honey and taste, correcting seasoning if necessary. Makes 6 servings.