Carrot and white bean rice
Step 1 of 4
Dice 300g carrots and 100g onions; rinse 160g rice. Heat 15ml olive oil in a pot; soften vegetables five minutes.
Kitchen timer
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Check ingredient quantities
Ingredients
- Rice (dry)160g
- Carrots (raw)300g
- White beans (drained)240g
- Onions (raw)100g
- Olive oil (raw)15ml
- Salt (dry)3g
- Black pepper (dry)1g
- Recipe water (raw)350ml
Method
- Dice 300g carrots and 100g onions; rinse 160g rice. Heat 15ml olive oil in a pot; soften vegetables five minutes.
- Add rice, 350ml recipe water, 3g salt and 1g black pepper. Check the rice packet ratio; cover and simmer twelve to eighteen minutes until tender.
- Fold in 240g white beans; cover and heat five minutes until hot throughout. Rest five minutes.
- Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.