Crispy Rice with Green Beans and Carrots
A buttery concoction that's crisp and delicate.
3 Tbsp. melted butter, divided
Pinch garlic salt
2 c. long grain rice, such as jasmine
1/4 c. milk
2 Tbsp. sliced green onion
1 c. green beans, cut into 1" pieces
1 c. shredded carrots
Combine 2 Tbsp. butter with a pinch of garlic salt, and add to cast iron skillet along with rice and milk. Press out evenly to cover the pan, and cook on medium-low heat until crispy on the bottom.
Carefully flip the rice over, drizzle with remaining 1 Tbsp. melted butter, and scatter with vegetables. Cook 6-8 minutes more, stirring until veggies are firm-tender, and rice is generally crispy.
Recipe created or adapted by Liz Talley, Urban Graze
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