1 c. sliced carrots
1 c. chopped onion
1/4 c. butter
3 c. water
2 c. rice
2 tsp. salt
1/2 tsp. dill weed
Dash of pepper
2 tbsp. chopped parsley

Saute carrots and onion in butter for approximately 5 minutes. Stir occasionally. Add water, rice, salt, dill weed and pepper. Bring to boil. Cover, simmering 20 minutes or until rice is tender. Stir in parsley. Serves 9.