2 cups cooked rice
juice of 1/2 lemon
2 carrots, grated
1 small tomato, chopped
5 garlic cloves (or as much as you can stand)
1/2 cup walnuts (approx.)
5 or so sprigs of parsley
(olive) oil for frying
This recipe is great for using left-over rice from the previous day. I use basmati rice cooked with vegetable broth and a bit of vinegar, but it should work with other kinds of rice, too.
Press/mince 1 clove of garlic and sauté it for a few moments in a pan, then add the carrots and cook until they begin to soften. Then add the rice and the lemon juice and keep stirring until the rice is well heated and golden. Add the tomato pieces, and fry for a bit longer until they begin to soften.
Process the remaining garlic, walnuts and parsley in a food processor until it is a paste (or if you don't have one, just cut it very small and mix thoroughly, perhaps with a mortar).
Mix this paste well into the rice and serve.