Rice with Julienned Carrots |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
Ingredients:
1/2 cup finely chopped onion |
1 tablespoon unsalted butter |
1 cup long-grain white rice |
1 1/2 cups water |
1/2 teaspoon salt |
1 medium carrot, cut into 1/8-inch-thick matchsticks |
Directions:
1. Cook onion in butter in a 2-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, 10 minutes.
2. Sprinkle carrot over partially cooked rice and continue to cook, covered, until rice is cooked through and carrots are tender, about 6 minutes more.
3. Remove pan from heat (do not lift lid) and let stand, covered, 5 minutes. Fluff rice with a fork.
|
|