How to make
Cut the carrots into round slices and saute them with a little water and oil until softened.
Then add the rice, water and white wine. Cook on low heat until the rice absorbs the liquid, then transfer to a tray.
Arrange the grated tomatoes on top and half the parsley.
Pour in a little more water and bake in a moderate oven until ready. Before serving, sprinkle on the remaining parsley.
