Carrots and Rice

2 c. water

1 c. long grain rice

½ c. grated carrot

1 tsp. light vegetable oil

½ tsp. salt

⅛ tsp. grated fresh ginger

In a medium saucepan, combine all ingredients and bring to a boil. Turn down heat to low simmer (keep uncovered) and cook for about 4-6 minutes, until you see “crater holes” on the surface of the rice. Cover, and cook about 8-10 minutes more, or until the water is absorbed.

Recipe created or adapted by Liz Talley, Urban Graze

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