Preparing : Wash the vegetables. Peel and finely chop the onion. Scrap the carrots, cut in two, lengthwise. Diagonally slice into 1 cm wide pcs. Peel the Jerusalem artichokes. Cut into chunks of 2-3 cm. Wash and drain the rice. Place the vegetables in a saucepan. Sprinkle the salt, sugar and the rice over them and add water and olive oil. Close the lid, bring to boil and lower the heat. Cook for about 30 minutes until the vegetables are tender. Place on a serving dish, decorate with parsley leaves and serve with lemon segments.
Good Apetite.