Wash the parsley and roll up in a towel.

Rinse and drain the rice, then add 2 C. (500 ml) filtered water. Cover and bring to a boil in a medium saucepan, then turn down the heat to low and cook for 45 minutes. Turn off the heat and leave the cover on for at least 10 minutes.

When the rice is done, scrub the carrots and slice very thinly on the diagonal.

Finely chop the parsley.

Melt Earth Balance or olive oil in a large nonstick or cast-iron skillet over medium heat. Add carrot; cook 6-8 minutes or until tender, stirring frequently. Stir in rice, parsley, Bragg's (if using), and pepper. Taste and add salt if needed (omit for low-sodium diet).

Cook one minute until everything is warmed through.