Are you tired of the same boring rice dish?

In our house, it is usually rice and soy sauce. When I get really adventurous (LOL), I may add a splash of Sriracha to kick it up a notch. That is until I found this simple carrot rice side dish recipe in an old Martha Stewart magazine.

Yes, carrot rice is fancy, but super delicious and healthy too! By fluffing up the white rice with carrots, you are decreasing the glycemic load of the meal! Plus the fibre from the carrots will make up for what may be lacking with the white rice! Total win!

This is a delicious way to jazz up plain white rice! Your side dishes don’t have to be boring! This carrot rice recipe is a healthy and flavorful way to spruce up your meal. It’s also super easy to make! Just cook the rice in broth, then top with shredded carrots and scallion greens. You can make it in a regular pot or an Instant Pot. So next time you’re looking for a new side dish, try this carrot rice recipe! You’ll be glad you did.

Hope you enjoy!

Susan [Your Winnipeg Registered Dietitian aka nourishment expert!]

Carrot rice

Author: Susan Watson, RD

Print Recipe

Description

This is a delicious way to jazz up plain white rice! Your side dishes don’t have to be boring!

Ingredients

Scale

1 cup long-grain white rice

1.5 cup broth of your choice (I used chicken, water works fine too)

1 carrot, shredded

3 scallions, white and green parts separated and thinly sliced

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Instructions

In a medium saucepan, bring 1.5 cups of broth to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork. Serve with scallion greens.

INSTANT POT: 1 cup rice to 1 cup broth. Cook on high for 5 mins, slow release. Stir in shredded carrots after rice is done cooking.

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