Rinse carrots, brush clean and cut into slices, peel and dice onion. Heat butter in a frying pan, sauté onion, add carrot slices and sauté for about 5 minutes.
Toast the sesame seeds in a dry frying pan over medium heat until the seeds start to pop.
Season the carrots, pour the whipped cream over them and stir in the sesame seeds.
While the carrot vegetables are cooking, in a separate saucepan, make the brown rice with the ingredients for 20 minutes and continue to soak for another 10 minutes on the turned off plate. Serve with the carrot vegetables.
Our tip: Use young, tender carrots!