Carrot Rice

Revised 2012 Apr 15

3 servings

Ingredients

1 cup basmati rice
2 cups water
1 tablespoon butter
1 onion, thinly sliced
3/4 cup carrots, grated
salt, to taste
sriracha, to taste
1/2 teaspoon laos
1/4 cup almonds sliced

Preparation

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 15 minutes.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in laos, carrots, sriracha, and salt. Reduce heat to low and cover to steam 5 minutes. Stir in almonds. When rice is done, add it to skillet and stir gently to combine with other ingredients.

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For presentation note that the rice picks up the orange colour of the carrots.

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