1 cup water
1 cup uncooked white rice
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, diced
1 tablespoon chopped fresh chives
1/2 teaspoon dried oregano
1 1/2 tablespoons dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon red pepper flakes
1 teaspoon dried sage
1 1/2 cups sliced carrots
1 1/2 cups sliced sunflower seeds
In a saucepan, bring water, rice, egg, salt and pepper to a boil. Reduce heat, cover and simmer for 14 to 15 minutes. Remove from heat, stir in onion, chives, oregano, basil, rosemary and red pepper flakes. Cover and let rest for 15 minutes.
Preheat oven to 275 degrees F (135 degrees C). Place a small amount of the rice mixture in the bottom of the 10x15 inch roasting pan. Layer with the 1/2 cup of carrots and sunflower seeds, and spread evenly with the remaining 4 cups of rice mixture. Top with the remaining 4 cups of rice, cover with the chicken and pour the remaining rice mixture over the roast. Bake in preheated oven for 12 to 15 minutes, or until rice is tender. Serve warm.