I used Heirloom Carrots and infused each color differently.  While the carrots roasted I also threw my pan of rice in the oven since it was on. I added seasoning to the rice so this was a very easy dish to whip up.

Ingredients (Oven at 375)

6 Yellow Heirloom Carrots pealed and cut in chunks

6 Orange Heirloom Carrots (either pealed or not and cut in chunks)

6 Red Heirloom Carrots (either pealed or not and cut in chunks)

about 1 1/2 Cup Vegetable Stock

1 orange cut in 1/8 wedges

1 Apple cut in small pieces (only edible parts no core) Peal if you like

1lb. Black Rice

Water

2 cloves garlic (minced)

1 small hot pepper minced (I used a chile de arbor)

1/2 Sweet Onion Sliced Fine and then Chopped

Fresh Ground Sea Salt

Fresh Ground Black Pepper

about a Tablespoon of Kosher Salt

A couple splashes of Heavy Cream

Extra Virgin Olive Oil.

Some Fresh Basil

Directions

Rice goes in a pan, add 2 parts water per one part dark rice, salt, garlic, hot chile, onion. splash of Extra Virgin Olive Oil. Cover pan. Place in oven and it will be done in an hour.

Place yellow carrots in a pan with vegetable stock, and a drizzle of Extra Virgin Olive Oil and cover.

Place Orange Carrots in a pan with Oranges, Cup Water, Drizzle of Extra Virgin Olive Oil and Cover.

 

Place Red Carrots with Apples, Cup Water, Drizzle of Extra Virgin Olive Oil and Cover.

Add all the carrot pans to the oven. Depending on how you cut them and how the carrots are they will be done in about 1/2 hour or up to an hour to be fork tender. I found that my yellow carrots cooked up much quicker than the others.

When Carrots and Rice are done remove them from the oven. Throw out the oranges from the orange carrots.

Take the yellow carrots and blend with a little bit of the vegetable stock.

Add about two splashes of Heavy Cream. Taste and determine if it needs any more seasoning.

Plate up your Black rice, add some pureed Yellow Carrots, Top with orange carrots, red carrots and apples. Add Fresh Basil, Sea Salt, Black Pepper and drizzle with Extra Virgin Olive Oil.