1.   Add leftover basmati rice and a thinly sliced carrot.

2.   Add the sliced carrot, potatoes, barley, short ribs and salt and pepper to taste.

3.   Add the celery, sliced carrots and garlic and stir briefly.

4.   Add reserved sliced carrots, onions and celery.

5.   Just dump sliced carrots around the edges of the dish, creating a space in the middle.

6.   Since carrots are fatter at one end, sliced carrots tend to cook unevenly.

7.   She added sunflower seeds, bean sprouts, sliced carrots, wild rice, Jerusalem artichokes and a daikon, or Japanese radish.

8.   Stir in some leftover diced braised chuck, sliced mushrooms, frozen defrosted peas and a very thinly sliced carrot.

9.   Taqueria Jalisco serves the usual garnishes, along with the bonus of sliced carrots marinated with pickled jalapenos.

10.   The following night, leftovers can be incorporated into a soup made of chicken broth and sliced carrots.