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Heat butter in a saucepan and stir-fry finely chopped onion until golden. Cut the tomatoes into quarters and add them to the onions. Cover and let it simmer at low fire until tender. Add carrot and parlsey root, the rice, chicken/beef broth, salt, sugar and garlic. Let it boil covered 45 min. until the rice becomes very soft. Pass the mixture through a sieve and bring to boil for another few minutes, stirring continuously.
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