Harvest Rice
Yield
6 servingsPrep
5 minCook
5 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | cup |
carrots
thinly sliced |
|
| 1 | cup |
scallions, spring or green onions
sliced, including tops |
|
| 2 | cups |
brown rice
cooked |
|
| ½ | cup |
raisins, seedless
|
|
| 1 | tablespoon |
sesame seeds
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 237 | ml |
carrots
thinly sliced |
|
| 237 | ml |
scallions, spring or green onions
sliced, including tops |
|
| 473 | ml |
brown rice
cooked |
|
| 118 | ml |
raisins, seedless
|
|
| 15 | ml |
sesame seeds
|
|
| 2.5 | ml |
salt
|
|
Directions
Cook carrots in oil in large skillet over medium-high heat until tender crisp.
Add onions and apples, cook 5 minutes. Stir in rice, raisins, sesame seed, and salt.
Cook, stirring until thoroughly heated.
