| Recipe: |
2 cups water
1 cup white jasmine rice
1/2 teaspoon salt
1 cup shredded carrots
1 tablespoon olive oil
1/2 cup sliced green onions
In 2-quart saucepan, heat water, rice, and 1/4 teaspoon salt to a boil over high heat. Cover, reduce heat to low and cook 15 minutes or until rice is tender and all water has been absorbed. Stir in carrots 5 minutes before rice has finished cooking.
In small skillet, heat oil; add onions and sauté until tender and lightly browned. Stir into cooked rice along with remaining 1/4 teaspoon salt and serve.
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