# Peel the
carrot and Jerusalem artichokes, cut into
walnut sized pieces.
# Put the
olive oil into a pot, and add the diced
onion.
# When the
onion turns into pink, add Jerusalem artichoke and
carrot, roast for 10 minutes without adding water. Add water,
orange juice and salt.
# After cooking for 5 minutes, add
rice and
sugar.
# Cook all the ingredients for 10 more minutes.
# Remove from the stove, sprinkle finely sliced dill all over.
# Serve warm or cold.
